Gingerbread Chex Mix

Pan with Chex Mix topped with white chocolate.

No ratings yet

This gingerbread Chex mix is full of holiday flavor. Cereal and ginger snaps are tossed in a spiced molasses mixture for a delicious treat that is perfect for a crowd. It also makes a great gift.

Prep Time5

Cook Time10

Rest time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: gingerbread chex mix

Servings:

Author: Heather Seeley

Ingredients

3 cups Corn Chex Cereal or Rice Chex, Wheat Chex, Honey Nut Chex
3 cups Golden Grahams Cereal
½ cup unsalted butter
2 tablespoons molasses
¼ cup light brown sugar
½ teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
⅛ teaspoon nutmeg
ginger snap cookies, broken
1 cup white chocolate melts optional
¼ cup sprinkles optional

Instructions

Preheat the oven to 275 degrees F. Line 2 baking sheets with parchment paper. (Or use a large foil roasting pan.)
Place the Chex and Golden Grahams in a large bowl.
Add the butter, molasses, brown sugar, cinnamon, ginger, cloves, and nutmeg to a microwave safe bowl. Microwave for 1 minute. Stir. If the butter has not melted, microwave another 15 seconds.
Pour the butter mixture over the cereal. Stir to make sure all of the cereal is coated.
Spread the cereal out on the prepared baking sheets, or leave in the foil pan.
Bake for 10 minutes, stirring halfway through cooking.
Remove from the oven and stir in the broken gingersnap cookies.
The last step is optional. Let the mixture cool. Place the white chocolate melts in a microwave safe bowl.
Melt the chocolate in 30 second intervals until the chocolate is melted.
Drizzle the white chocolate over the Chex mix. Add sprinkles. Let the chocolate set and then serve.

Notes

Stir the mix to completely coat the cereal with the butter mixture.
Don't forget to line the baking sheet with parchment paper or foil. You can also use a large foil roasting pan like I am showing in the pictures.
Stir the mix halfway through baking. This will help for even baking.

Nutrition