Gingerbread Party Mix Snack (Print-Friendly Version)
Chex mix blended with ginger spices, cookies, and a drizzle of white chocolate for festive snacking.
# Ingredients List:
→ Base Mix
01 -
3 cups Corn Chex cereal
02 -
3 cups Cinnamon Chex cereal
03 -
2 cups mini pretzels
04 -
12 gingersnap cookies, broken into small pieces
→ Gingerbread Seasoning
05 -
2/3 cup unsalted butter
06 -
3 tablespoons packed brown sugar
07 -
1 tablespoon molasses
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground ginger
10 -
1/4 teaspoon ground cloves
→ Finishing Touches
11 -
1 cup white chocolate melting wafers
12 -
Sprinkles, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 120°C (250°F). In a large mixing bowl, combine Corn Chex, Cinnamon Chex, and mini pretzels.
02 -
Melt butter, brown sugar, molasses, cinnamon, ginger, and cloves together in a microwave-safe bowl, uncovered, for one to one and a half minutes, stirring after one minute, until butter is fully melted and sugar is dissolved.
03 -
Pour the melted spice mixture over the prepared cereal and pretzels, tossing carefully to coat every piece evenly.
04 -
Spread coated mixture evenly onto a parchment-lined baking tray. Bake for 10 minutes, stirring once halfway through to ensure even toasting. Monitor carefully to prevent burning.
05 -
Remove from oven and allow mixture to cool completely. Gently stir in the gingersnap cookie pieces.
06 -
Melt white chocolate wafers in a microwave-safe bowl at 30-second intervals, stirring between each, until smooth. Transfer melted chocolate to a piping bag or resealable plastic bag, snip a small corner, and drizzle evenly over the cooled mix. Garnish with sprinkles if desired.
07 -
Allow chocolate to set and harden fully. Break the preparation into clusters once set. Store in an airtight container to maintain freshness.
# Extra Tips:
01 -
Mix should be fully cooled before adding chocolate to prevent it from melting off.