This week's lucky "winner"... cronuts!!
'Cronut' is a portmanteau of the words 'croissant' and 'donut'. To make a cronut, croissant dough is deep fried, then filled with sweet cream. Developed by chef Dominique Ansel in Manhattan, it's all the rage among foodies at the moment.
I doubt anyone is going to get fat on cronuts, because they're probably expensive, not sold in large boxes, and mostly consumed by well-to-do New Yorkers. But they exhibit the cardinal features of hyper-rewarding foods: extremely high calorie density, high fat, sugar, and starch; and easy to procure and consume. If it weren't for these features, no one would have heard of the cronut.
Thanks to reader Norman for the tip. Image credit: dominiqueansel.com.