Gingerbread Snack Mix with White Chocolate Drizzle Recipe
This Gingerbread Party Mix is a festive, crunchy snack perfect for holiday gatherings. It combines crispy Corn and Cinnamon Chex cereals with mini pretzels and crunchy gingersnap cookies, all coated in a warm spiced butter glaze. Finished with a drizzle of melted white chocolate and optional sprinkles, it’s a deliciously sweet and spicy treat that’s easy to make and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: About 10 cups
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mix Ingredients
- 3 cups Corn Chex
- 3 cups Cinnamon Chex
- 2 cups mini pretzels
- 12 gingersnap cookies, broken into small pieces
Spiced Butter Glaze
- 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
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 250 degrees F to prepare for baking the snack mix evenly.
- Combine Dry Ingredients: In a large bowl, mix together the Corn Chex, Cinnamon Chex, and mini pretzels until well blended.
- Make Spiced Butter Mixture: In a small microwave-safe bowl, combine butter, brown sugar, molasses, cinnamon, ginger, and cloves. Microwave uncovered for 1 to 1.5 minutes, stirring after one minute until butter is melted and sugar dissolved.
- Coat the Mix: Pour the warm spiced butter mixture over the cereal and pretzel mix. Toss well to coat everything evenly with the glaze.
- Bake: Spread the coated mixture onto a parchment-lined baking sheet in an even layer. Bake for 10 minutes at 250°F, stirring halfway through to prevent burning and promote even baking.
- Cool and Add Cookies: Remove from oven and let the mixture cool completely. Once cooled, fold in the broken gingersnap cookie pieces for added crunch and flavor.
- Melt White Chocolate: Place the white chocolate melting wafers in a small microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth.
- Drizzle Chocolate and Add Sprinkles: Transfer melted chocolate to a piping bag or small resealable plastic bag. Cut a tiny corner off and drizzle over the party mix. Add sprinkles if desired for decoration.
- Set and Store: Allow the white chocolate to set completely at room temperature. Once set, break the mixture into pieces and store in an airtight container to maintain freshness.
Notes
- Ensure the snack mix cools completely before adding the gingersnap cookies to keep them crunchy.
- Stir the cereal mix halfway through baking to ensure even coating and to prevent burning.
- You can substitute white chocolate melting wafers with white chocolate chips if desired.
- Sprinkles add a festive touch but are optional.
- Store in an airtight container at room temperature for up to one week.
