Who here remembers Snack and a Half bars? They were individually packaged Chocolate Covered Oatmeal Cookie Ice Cream Sandwiches that were popular in the ’80’s and ’90’s. They were my absolute favorite and I loved them. I have no idea if they were only available in Canada, of if they were sold in the US too. All I know is that the little gas station store in my neighborhood had them and I always picked one when I got the treat of my choice. They seemed to fall off the map after my teens, but I do remember seeing them once in the tiny little corner store near my last house in Edmonton. I just assumed they must be really old and never bought one. A recent Google search told me that they are still available, though quite rare now, and that some other brands like Chapman’s have made their own version of the product.
I can’t get Chapman’s down here in Wisconsin, so I resorted to making my own. And let me tell you – what a delicious result! All you need is oatmeal cookies, vanilla ice cream and some chocolate for dipping the sandwiches in. The ingredients can be homemade or storebought – totally up to you.
I made my own oatmeal cookies, ’cause that’s just what I do. You will need to be kind of picky with the cookies you choose/make to get the right cookie to ice cream ratio. First make sure the cookies aren’t too big or too small – about 3″ is about right. You also need to make sure the cookies aren’t too thick. I know thick cookies are a good thing, but not for ice cream sandwiches. If they’re too thick you either won’t get enough ice cream in, or the sandwich will end up too big to fit in your mouth. Mine were even a bit on the thick side. Next time I’d flatten them a little before baking.
As for ice cream, just use whatever vanilla ice cream is your favorite. I used my super easy No Cook Three Ingredient Ice Cream. You will want to let it soften on the counter for a little while before you assemble the sandwiches for easier scooping and squishing.
To assemble the ice cream sandwiches, place a scoop of the softened ice cream on the bottom of one of the cookies. Place another cookie bottom/flat side towards the ice cream and squish down lightly. Clean up around the edges and scrape off any excess ice cream with a cake knife or butter knife. Place on a baking sheet and repeat with remaining cookies/ice cream. When they’re all done, put the baking sheet in the freezer and freeze them completely.
When they’re totally solid, melt your chocolate with a little oil to thin it out. Dip the sandwiches in the chocolate and place them on a baking sheet that’s lined with parchment or a non-stick baking mat. When you’re dipping, the chocolate might melt a bit of the ice cream and have trouble sticking. Not to worry, although they might not look as perfect as you’d hoped, they will still taste absolutely amazing. Once they’re all dipped, freeze them again until the chocolate is solid, than transfer to a freezer bag to store.
If you loved Snack and a Half bars as much as I did as a kid, now you can have them again anytime you want without having to search every grocery and convenience store that you see to find them. When you’re eating these ice cream sandwiches, keep in mind that calorie-wise, they are not really like a “snack and a half”, like the name implies. More like a triple snack. Plan accordingly.
- 12 of your favorite oatmeal cookies (storebought or homemade; about 3" across)
- vanilla ice cream or frozen yogurt of your choice, slightly softened
- 8oz semisweet chocolate chips or melting chocolate
- 1 Tbsp canola or coconut oil
- Place one scoop of softened ice cream on the bottom of a cookie. Place a second cookie (bottom side in) on top of the ice cream and lightly press together. Smooth edges of ice cream with a cake spatula or butter knife. Repeat with remaining ice cream and cookies.
- Place ice cream sandwiches on a baking sheet and freeze until completely solid, 1-2 hours.
- Melt chocolate and oil together in a small saucepan over medium low heat. Quickly dip each ice cream sandwich into the melted chocolate to coat. Return chocolate coated ice cream sandwiches to a baking sheet lined with parchment or a non-stick baking mat and freeze until chocolate is solid.
- Transfer ice cream sandwiches to an airtight container or zipper bag and store in the freezer until ready to use.
- Recipe can be easily adjusted by using more or less cookies, ice cream and chocolate.
***Note: the nutrition information for these ice cream sandwiches with vary depending on what type of oatmeal cookies and ice cream you use. The above nutrition information is an approximation for one ice cream sandwich using homemade oatmeal cookies and storebought regular (not premium or light) vanilla ice cream.