Gingerbread Chex Mix Recipe

Introduction

This Gingerbread Chex Mix is a festive and flavorful snack perfect for holiday gatherings or cozy nights in. Combining crunchy cereals, warm spices, and sweet white chocolate, it offers a delightful balance of textures and tastes that’s sure to please everyone.

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.
2. Step 2: In a large bowl, combine the 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 the first minute until the butter melts and sugar dissolves.
4. Step 4: Pour the butter mixture over the cereal and pretzels, tossing gently to coat evenly.
5. Step 5: Spread the mixture onto a parchment-lined baking sheet. Bake for 10 minutes, stirring halfway through, and watch carefully to prevent burning.
6. Step 6: Let the mixture cool completely, then stir in the broken gingersnap cookie pieces.
7. Step 7: In a small microwave-safe bowl, melt the white chocolate wafers by heating in 30-second intervals, stirring between each until smooth.
8. Step 8: Transfer the melted chocolate to a piping bag or resealable plastic bag with a small corner cut off, and drizzle over the cereal mixture. Add sprinkles if desired.
9. Step 9: Allow the chocolate to set fully. Once set, break the mix into pieces and store in an airtight container.

Tips & Variations

• For extra crunch, consider adding chopped nuts such as pecans or walnuts before drizzling the chocolate.
• If you prefer a less sweet version, reduce the brown sugar by 1 tablespoon and omit the sprinkles.
• Use dairy-free butter and chocolate wafers to make this snack vegan-friendly.

Storage

Store the Gingerbread Chex Mix in an airtight container at room temperature for up to one week. To keep it fresh longer, you can refrigerate it for up to two weeks. There’s no need to reheat — enjoy this sweet and crunchy snack straight from the container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cereal instead of Corn and Cinnamon Chex?

Yes, feel free to substitute with other crunchy cereals like Rice Chex or Wheat Chex, but the flavor and texture may differ slightly.

How can I make the white chocolate drizzle smoother?

Microwave the white chocolate in short 30-second bursts and stir thoroughly each time to prevent overheating and ensure a smooth, meltable consistency.

Gingerbread Chex Mix Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

A festive Gingerbread Chex Mix combining crunchy Corn and Cinnamon Chex, mini pretzels, and broken gingersnap cookies coated in a warm spiced butter glaze, baked to perfection and drizzled with white chocolate and optional sprinkles for a delicious holiday snack.

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

Ingredients

Scale 1x2x3x

Snack Mix

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

Spiced Glaze

• 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 Topping

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

Instructions

1. Preheat Oven: Preheat your oven to 250 degrees F to prepare for baking the Chex mix coating evenly.
2. Combine Dry Ingredients: In a large bowl, mix together the Corn Chex, Cinnamon Chex, and mini pretzels to create the base of the snack mix.
3. Prepare Spiced Glaze: In a small microwave-safe bowl, microwave the butter, brown sugar, molasses, ground cinnamon, ginger, and cloves, uncovered, for 1 to 1.5 minutes. Stir after one minute until the butter is melted and the sugar is fully dissolved to form a smooth glaze.
4. Coat the Mix: Pour the warm spiced glaze over the cereal and pretzels, tossing gently but thoroughly to ensure all pieces are evenly coated.
5. Bake the Mixture: Spread the coated mix in a single layer on a parchment-lined baking sheet. Bake at 250°F for 10 minutes, stirring halfway through to ensure even baking and prevent burning. Be attentive as the mix can burn quickly.
6. Cool and Add Cookies: Remove the mix from the oven and allow it to cool completely. Once cooled, stir in the broken gingersnap cookie pieces so they don’t lose their crunch.
7. Melt White Chocolate: In a small microwave-safe bowl, microwave the white chocolate melting wafers in 30-second intervals, stirring between each interval until the chocolate is smooth and fully melted.
8. Drizzle Chocolate and Decorate: Transfer the melted white chocolate to a piping bag or plastic bag with a small corner cut off, then drizzle the chocolate over the cooled snack mix. Add sprinkles if desired for extra festive flair.
9. Set and Store: Let the white chocolate set completely at room temperature. Once set, break the mixture into clusters and store in an airtight container to keep fresh.

Notes

• Keep a close eye during baking as the coated mix can burn quickly due to the sugar content.
• Ensure the snack mix is fully cool before adding the white chocolate drizzle to prevent melting and clumping.
• Sprinkles are optional but add a festive touch for holiday occasions.
• Store the mix in an airtight container at room temperature for up to 1 week for optimal freshness and crunch.
• You can customize the mix by adding nuts or other cereals if desired.

Keywords: Gingerbread Chex Mix, Holiday Snack, Spiced Chex Mix, White Chocolate Drizzle, Festive Snack Mix