Description
This Gingerbread Party Mix is a festive and crunchy snack perfect for holiday gatherings. Combining Corn and Cinnamon Chex cereals with mini pretzels and broken gingersnap cookies, all coated with a warm spiced butter mixture and drizzled with white chocolate, this mix offers a delightful blend of sweet and spicy gingerbread flavors. Ideal for gifting, party snacks, or cozy movie nights, it brings a nostalgic holiday touch with every bite.
Ingredients
Dry Ingredients
- 3 cups Corn Chex
- 3 cups Cinnamon Chex
- 2 cups mini pretzels
- 12 gingersnap cookies, broken into small pieces
- Sprinkles, optional
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
White Chocolate Drizzle
- 1 cup white chocolate melting wafers
Instructions
- Preheat Oven: Preheat your oven to 250 degrees F to prepare for baking the mix evenly.
- Combine Dry Ingredients: In a large bowl, combine the Corn Chex, Cinnamon Chex, and mini pretzels, mixing well to distribute.
- Prepare Spiced Butter Mixture: In a small microwave-safe bowl, microwave the butter, brown sugar, molasses, cinnamon, ginger, and cloves uncovered for about 1 to 1.5 minutes. Stir after one minute until the butter is melted and the sugar is dissolved.
- Coat Cereal Mix: Pour the warm spiced butter mixture over the cereal and pretzels. Toss thoroughly to ensure everything is well coated.
- Bake the Mix: Spread the mixture evenly on a parchment-lined baking sheet. Bake for 10 minutes, stirring halfway through to prevent burning. Watch carefully as it can burn quickly.
- Cool and Add Cookies: Allow the baked mix to cool completely. Once cooled, stir in the broken gingersnap cookies.
- Melt White Chocolate: In a small microwave-safe bowl, melt the white chocolate melting wafers at 30-second intervals, stirring between each until smooth and fully melted.
- Drizzle Chocolate: Transfer the melted white chocolate to a piping or small resealable plastic bag. Cut off a small corner and drizzle the chocolate over the cereal mixture. Add sprinkles if desired for decoration.
- Set and Store: Let the chocolate set completely. Once set, break the mixture apart gently and store it in an airtight container to keep fresh.
Notes
- Keep a close eye while baking as the mixture can burn quickly.
- Use parchment paper on the baking sheet for easier cleanup.
- Customize with your favorite sprinkles or nuts for added texture.
- Store in an airtight container to maintain crispness for up to two weeks.
- White chocolate can be substituted with dark or milk chocolate if preferred.