Gingerbread Chex Mix Recipe

Introduction

Gingerbread Chex Mix is a festive and flavorful snack that combines sweet spices, crunchy cereal, and a drizzle of white chocolate. It’s perfect for holiday gatherings or anytime you want a cozy, homemade treat with a delightful gingerbread twist.

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).
2. Step 2: In a large bowl, combine Corn Chex, Cinnamon Chex, and mini pretzels.
3. Step 3: In a small microwave-safe bowl, microwave the butter, brown sugar, molasses, cinnamon, ginger, and cloves uncovered for 1 to 1½ minutes. Stir after 1 minute until the butter melts and the sugar dissolves.
4. Step 4: Pour the butter mixture over the cereal and pretzels, tossing to coat everything evenly.
5. Step 5: Spread the mixture on a parchment-lined baking sheet and bake for 10 minutes, stirring once halfway through. Watch carefully to avoid burning.
6. Step 6: Let the mix cool, then stir in the broken gingersnap cookies.
7. Step 7: Melt the white chocolate wafers in a small microwave-safe bowl at 30-second intervals, stirring until smooth.
8. Step 8: Transfer melted chocolate to a piping bag or small resealable bag with a corner cut off. Drizzle over the cooled mix and add sprinkles if desired.
9. Step 9: Allow the chocolate to set completely, then break the mix apart and store in an airtight container.

Tips & Variations

• Use gingerbread or cinnamon-flavored sprinkles for extra festive flair.
• Substitute white chocolate melting wafers with dark or milk chocolate if preferred.
• For a gluten-free version, ensure the pretzels and gingersnap cookies are gluten-free.

Storage

Store the Gingerbread Chex Mix in an airtight container at room temperature for up to 1 week. If the white chocolate starts to soften, simply let the mix sit in a cool place to re-harden. This snack is best enjoyed fresh for optimal crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cereal instead of Chex?

Yes, you can substitute with other crispy cereals like Cheerios or Rice Chex, but the texture may vary slightly.

How do I prevent the mix from getting soggy?

Make sure the mixture cools completely after baking before adding the white chocolate drizzle. Storing in an airtight container at room temperature also helps keep it crisp.

Gingerbread Chex Mix Recipe

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A festive and crunchy Gingerbread Chex Mix combining the warm flavors of gingerbread spices, crunchy cereals, pretzels, and white chocolate drizzle. Perfect as a holiday snack or a sweet treat to share.

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

Ingredients

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Cereal and Mix-Ins

• 3 cups Corn Chex
• 3 cups Cinnamon Chex
• 2 cups mini pretzels
• 12 gingersnap cookies, broken into small pieces

Spiced Butter Mixture

• 2/3 cup butter
• 3 tablespoons packed brown sugar
• 1 tablespoon molasses
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves

Topping

• 1 cup white chocolate melting wafers
• Sprinkles (optional)

Instructions

1. Preheat Oven: Preheat your oven to 250 degrees Fahrenheit to prepare for baking the mix.
2. Combine Dry Ingredients: In a large bowl, combine the Corn Chex, Cinnamon Chex, and mini pretzels, mixing well to distribute evenly.
3. Prepare Spiced Butter Mixture: In a small microwave-safe bowl, microwave the butter, brown sugar, molasses, cinnamon, ginger, and cloves uncovered for 1 to 1.5 minutes. Stir after the first minute to melt the butter fully and dissolve the sugar.
4. Coat the Mix: Pour the warm spiced butter mixture over the cereal and pretzel mix, tossing thoroughly to coat all pieces evenly.
5. Bake the Mix: Spread the coated mixture on a parchment-lined baking sheet in an even layer. Bake at 250°F for 10 minutes, stirring halfway through to ensure even baking. Watch carefully to prevent burning.
6. Cool and Add Cookies: Let the baked mix cool completely. Once cool, gently stir in the broken gingersnap cookie pieces for added texture and flavor.
7. Melt White Chocolate: In a small microwave-safe bowl, heat the white chocolate melting wafers in 30-second intervals, stirring between each, until smooth and fully melted.
8. Drizzle White Chocolate: Transfer the melted chocolate into a piping bag or a small resealable plastic bag, cut a small corner off, and drizzle the chocolate over the cooled cereal mixture. Optionally, sprinkle decorative sprinkles on top.
9. Set and Store: Allow the chocolate drizzle to set completely at room temperature. Once set, break the mix apart into clusters and store it in an airtight container for freshness.

Notes

• Keep a close watch while baking to avoid burning the spiced mixture.
• Use parchment paper for easy cleanup and to prevent sticking.
• Sprinkles are optional but add a festive touch for the holidays.
• Store in an airtight container to maintain freshness for up to two weeks.
• For extra variation, you can add nuts or dried fruit if desired.

Keywords: Gingerbread Chex Mix, holiday snack, holiday treat, white chocolate, spiced snack mix, festive snack