If there’s one flavor that completely takes over my kitchen the second December hits, it’s gingerbread. I don’t know what it is about that mix of molasses and warm spices, but it instantly puts me in holiday mode. And while I love a classic gingerbread cookie, sometimes I just want something quick, no-bake, and snackable. That’s exactly how these Gingerbread Rice Cake Muddy Buddies were born. They’re a cozy, festive twist on the nostalgic classic, but lighter, crunchier, and so easy you can make them in the middle of a holiday movie marathon.
I’ve been having way too much fun reinventing rice cakes lately (seriously, they’re underrated), and this might be my favorite rice-cake transformation yet. Instead of cereal, you get these big crispy clusters that hold onto every bit of that gingerbread-coated white chocolate. The flavor is pure December magic: sweet but not too sweet, warmly spiced, and perfectly snackable. These are the kind of treats you make “to gift,” and then somehow half the batch mysteriously disappears before it ever makes it into a bag. Oops.
These Gingerbread Rice Cake Muddy Buddies also happen to be a total holiday crowd-pleaser. They’re great for stocking stuffers, gifting in little jars, sprinkling over ice cream, bringing to parties, or just keeping on the counter so you can sneak a bite every time you walk by. The texture is unbeatable too—crispy, airy, coated in that silky white chocolate and then dusted in gingerbread-spiced powdered sugar. You get sweetness, spice, crunch, and melt-in-your-mouth softness all in one bite. Truly the best of both worlds.
Making Gingerbread Rice Cake Muddy Buddies
The process is wonderfully simple, but a few little steps make a big difference. Start by crushing your rice cakes in a zip-top bag. You don’t want them pulverized into crumbs—just broken into small clusters that will hold onto the chocolate without disappearing into dust. The variety in size actually makes the final mix more fun to eat, with some bigger chunks and some smaller crispy bits.
Next comes the chocolate coating, which is the heart and soul of this recipe. Melt your white chocolate melts in the microwave using 30-second increments on half power. This is key for smooth, burn-free melting. Once it’s silky, stir in the cashew butter and molasses. The cashew butter gives it richness and helps the coating cling to the rice cakes, and the molasses is what gives this entire recipe that deep, unmistakable gingerbread flavor. When that warm mixture hits the crunchy rice cake pieces, everything starts smelling like the holidays instantly.
After everything is evenly coated, you’ll toss it in a powdered sugar mixture filled with cinnamon, ginger, cloves, and nutmeg—the ultimate gingerbread spice blend. You can also use a pre-mixed spice blend. Make sure you shake the bag really well so every piece gets its perfect snowy, spiced coating. It’s messy in the best way.
Once it cools, the coating sets and you’re left with the most addictive holiday snack. Store it in a sealed container (or don’t, if you plan on eating it immediately), and enjoy all season long.
If you like these, you should also try my other variations – Rice Cake Muddy Buddies, Dubai Rice Cake Muddy Buddies, or Pumpkin Spice Rice Cake Muddy Buddies!
Gingerbread Rice Cake Muddy Buddies
Equipment
- Mixing Bowl
- Gallon Freezer Bag
- Microwave
Ingredients
- 6 rice cakes crushed
- 1 cup white chocolate melts
- 2 tbsp cashew butter
- 1 tbsp molasses
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
Instructions
- Crush the rice cakes in a large zip-top bag until you have small bite-sized clusters. Pour into a bowl.
- Melt the white chocolate melts in a microwave-safe bowl using 30-second increments on half power, stirring in between each round until completely smooth. Stir in the cashew butter and molasses until well combined.
- Pour the warm mixture over the crushed rice cakes and mix until every piece is evenly coated.
- In a separate bowl mix the powdered sugar with the cinnamon, ginger, cloves, and nutmeg. Pour the spiced powdered sugar into the bag with the coated rice cakes, seal the bag, and shake until everything is fully dusted.
- Let cool and enjoy.
