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Gingerbread Party Mix Recipe

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★★★★★

4.6 from 187 reviews

This Gingerbread Party Mix is a festive and flavorful snack perfect for holiday gatherings. Combining crunchy Corn Chex and Cinnamon Chex cereals with mini pretzels and ginger-spiced coating, it’s baked to perfection and finished with melty white chocolate and optional sprinkles for a fun, sweet-and-savory treat.

Ingredients

Scale

Dry Ingredients

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

Wet and Spice Ingredients

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 250 degrees F (120 degrees C) to prepare for baking the seasoned mix.
  2. Combine Dry Ingredients: In a large bowl, mix together the Corn Chex, Cinnamon Chex, and mini pretzels until evenly combined.
  3. Prepare Butter Mixture: In a microwave-safe bowl, microwave the butter, brown sugar, molasses, cinnamon, ginger, and cloves uncovered for about 1 to 1 1/2 minutes. Stir after the first minute until the butter is melted and the sugar dissolved. This mixture creates the gingerbread-flavored coating.
  4. Coat the Cereal Mix: Pour the warm butter-spice mixture over the dry cereal and pretzels, tossing well to ensure everything is thoroughly coated.
  5. Bake: Spread the coated mixture evenly on a parchment-lined baking sheet. Bake at 250 degrees F for 10 minutes, stirring halfway through baking to ensure even toasting. Watch closely to prevent burning.
  6. Cool and Add Cookies: Remove from the oven and let the mixture cool completely on the baking sheet. Once cooled, gently stir in the broken gingersnap cookie pieces.
  7. Melt White Chocolate: Place the white chocolate melting wafers in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
  8. Drizzle Chocolate: Transfer the melted white chocolate to a piping bag or a resealable plastic bag with a small corner snipped off. Drizzle evenly over the cooled cereal mixture. Optionally, scatter decorative sprinkles on top.
  9. Set and Store: Allow the chocolate to set completely at room temperature. Once firm, break the mixture into clusters and store in an airtight container to keep fresh.

Notes

  • Ensure to stir the mixture halfway through baking to prevent burning and promote even coating.
  • Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
  • If white chocolate sets too quickly, warm slightly before drizzling again to maintain smoothness.
  • Store in an airtight container at room temperature for up to two weeks.
  • For a stronger ginger flavor, adjust the ground ginger and cloves slightly according to preference.

Keywords: gingerbread party mix, holiday snack, festive snack, white chocolate drizzle, Chex mix, ginger snap, sweet and salty

Find it online: https://kitchenbyrita.com/gingerbread-party-mix-recipe/