I like to think I discovered the rice cake ice cream sandwich.  I started making them over 30 years ago.  What was the very first one I made?  I spread two rice cakes with peanut butter and sandwiched softened vanilla ice cream in between the two.  SO crunchy and delicious!

But for the holiday version, I cannot take total credit since a local grocery store called Stew Leonards came up with the holiday rice cake that I now use for Christmas rice cake ice cream sandwiches!

Many Christmases ago, I found the white chocolate and candy cane coated rice cakes at Stew Leonards and they instantly became my favorite holiday treat!  These days, the store only makes them by special order and I can never remember to order ahead.  So, instead of giving up on holiday rice cakes – I make them myself!

It is easy enough to do.  I simply melt down a good white chocolate (I like Lindt or Ghirardelli) to add to one side of a rice cake.  A heaping tablespoon of melted white chocolate goes into the center and is spread evenly with a knife.  While the chocolate is still wet, I sprinkle crushed up candy canes on top!  So simple, yet SO yummy!  For 8 rice cakes, I use 11 ounces of chocolate and 8 crushed candy canes.

Once the rice cakes are made, they can be eaten as is or as part of an ice cream sandwich.  I think vanilla, eggnog, or peppermint stick ice cream works best in a candy cane rice cake ice cream sandwich!  Of course, it needs to either be a homemade ice cream or a very good quality ice cream.  It is the holidays after all – no skimping!

Now that you know how to make them, put all your leftover candy canes to good use!

Thanks for stopping by!

Remember to take pleasure in simple things, Jackie

P.S. Click here for more on ice cream sandwiches.