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Gingerbread Party Mix Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Sue
  • Prep Time: 12 minutes
  • Cook Time: 10 minutes
  • Total Time: 22 minutes
  • Yield: 16 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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

  1. Preheat Oven: Preheat your oven to 250 degrees F to prepare for baking the mix evenly.
  2. Combine Dry Ingredients: In a large bowl, combine the Corn Chex, Cinnamon Chex, and mini pretzels, mixing well to distribute.
  3. 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.
  4. Coat Cereal Mix: Pour the warm spiced butter mixture over the cereal and pretzels. Toss thoroughly to ensure everything is well coated.
  5. 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.
  6. Cool and Add Cookies: Allow the baked mix to cool completely. Once cooled, stir in the broken gingersnap cookies.
  7. 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.
  8. 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.
  9. 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.