Gingerbread Chex Mix Recipe

Introduction

This Gingerbread Chex Mix is a delightful holiday snack combining crunchy cereal, spicy gingerbread flavors, and sweet white chocolate. It’s perfect for festive gatherings or cozy evenings at home.

Ingredients

• 3 cups Corn Chex
• 3 cups Cinnamon Chex
• 2 cups mini pretzels
• 2/3 cup butter
• 3 tablespoons packed brown sugar
• 1 tablespoon molasses
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cloves
• 12 gingersnap cookies, broken into small pieces
• 1 cup white chocolate melting wafers
• Sprinkles (optional)

Instructions

1. Step 1: Preheat your oven to 250 degrees F (120 degrees C). In a large bowl, combine Corn Chex, Cinnamon Chex, and mini pretzels.
2. Step 2: In a small microwave-safe bowl, microwave the butter, brown sugar, molasses, cinnamon, ginger, and cloves uncovered for about 1 to 1½ minutes. Stir after one minute until the butter has melted and the sugar is dissolved.
3. Step 3: Pour the butter mixture over the cereal mixture and toss well to coat everything evenly.
4. Step 4: Spread the coated mix onto a parchment-lined baking sheet. Bake for 10 minutes, stirring halfway through. Watch carefully to prevent burning.
5. Step 5: Let the mix cool completely, then stir in the broken gingersnap cookie pieces.
6. Step 6: In a small microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring between each until smooth.
7. Step 7: Transfer the melted chocolate to a piping bag or a resealable plastic bag with a small corner cut off. Drizzle over the snack mix and sprinkle with optional sprinkles.
8. Step 8: Allow the chocolate to set fully, then break the mixture into pieces. Store in an airtight container.

Tips & Variations

• Substitute white chocolate wafers with dark or milk chocolate for a different flavor.
• Add chopped nuts like pecans or walnuts for extra crunch.
• Use gluten-free Chex cereal to make this snack gluten-free.
• For a more intense ginger flavor, add a pinch of ground nutmeg or allspice to the spice mixture.

Storage

Store the Gingerbread Chex Mix in an airtight container at room temperature for up to two weeks. It keeps well without refrigeration. If the chocolate coating softens, allow the mix to cool in the fridge briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, this recipe is naturally nut-free. Just be sure to use mini pretzels and cookies that do not contain nuts.

How do I prevent the mix from getting soggy?

Make sure the mix cools completely after baking before adding the gingersnap pieces and drizzling the chocolate. Storing in an airtight container helps maintain its crunch.

Gingerbread Chex Mix Recipe

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Gingerbread Chex Mix is a festive and crunchy snack mix combining Corn and Cinnamon Chex with mini pretzels, enhanced by a warm gingerbread spice butter coating, chunks of gingersnap cookies, and drizzled with white chocolate melting wafers. Perfect for holiday parties or cozy snacking.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 8 cups 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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Cereal Mix

• 3 cups Corn Chex
• 3 cups Cinnamon Chex
• 2 cups mini pretzels

Spiced Butter Mixture

• 2/3 cup butter
• 3 tablespoons packed brown sugar
• 1 tablespoon molasses
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cloves

Add-ins and Toppings

• 12 gingersnap cookies, broken into small pieces
• 1 cup white chocolate melting wafers
• Sprinkles (optional)

Instructions

1. Preheat the oven: Set your oven to 250 degrees Fahrenheit to prepare for baking the mix.
2. Combine dry ingredients: In a large bowl, mix together Corn Chex, Cinnamon Chex, and mini pretzels until evenly blended.
3. Make the spiced butter sauce: In a small microwave-safe bowl, microwave the butter, brown sugar, molasses, cinnamon, ground ginger, and cloves uncovered for about one to one and a half minutes. Stir after one minute until the butter is melted and sugar is fully dissolved.
4. Coat the cereal mix: Pour the spiced butter mixture over the cereal blend and toss thoroughly to ensure all pieces are coated evenly.
5. Bake the mixture: Spread the coated mix onto a parchment-lined baking sheet and bake for 10 minutes, stirring halfway through. Watch closely to avoid burning.
6. Cool and add cookies: Allow the baked mixture to cool completely. Once cooled, gently fold in the broken gingersnap cookie pieces.
7. Melt the white chocolate: In a small microwave-safe bowl, microwave white chocolate melting wafers at 30-second intervals, stirring between each until smooth and fully melted.
8. Drizzle chocolate and decorate: Transfer melted chocolate to a piping or small resealable bag, cut a corner, and drizzle over the mix. Add sprinkles if desired.
9. Set and store: Let the chocolate drizzle set fully. Once firm, break apart the mix carefully and store in an airtight container to maintain freshness.

Notes

• Keep a close eye on the mix while baking as it can burn quickly at 250°F.
• The addition of gingersnap cookies adds texture and authentic gingerbread flavor. Break them into small pieces for even distribution.
• White chocolate drizzle adds a creamy sweetness, but can be omitted for a less sweet option.
• Store the final mix in an airtight container to keep it crunchy.
• Customize sprinkles seasonally to make it festive for any occasion.

Keywords: Gingerbread Chex Mix, holiday snack mix, gingerbread recipe, festive snack, white chocolate drizzle, Chex cereal recipe