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Gingerbread Chex Mix

Review Recipe
a close up shot of Gingerbread Chex Mix in a bowl
Spiced with the flavors of gingerbread and white chocolate, this gingerbread Chex mix will bring a festive twist to your snacks this holiday season.
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Table of Contents
  1. Gingerbread Chex Mix Ingredients
  2. How to Make This Gingerbread Chex Mix Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

It’s time to get into the Christmas spirit with this festive gingerbread Chex mix. It’s sweet, spicy, crunchy, and loaded with plenty of goodies – everything you want in a good party treat; plus, it’s easy to make and customize to your liking.

a close up shot of Gingerbread Chex Mix in a bowl

Gingerbread Chex Mix Ingredients

Gingerbread Chex Mix raw ingredients that are labeled

You’ll need:

  • 3 cups honey Chex cereal
  • 3 cups corn Chex cereal
  • 1 cup pecan halves
  • 1 cup mini pretzel twists 
  • 1 cup ginger snap cookie crumbles (larger chunks)
  • ½ cup unsalted butter
  • ⅓ cup dark brown sugar
  • ⅓ cup unsulphured molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 8 ounces vanilla almond bark (melted according to package directions)
  • Optional garnish – holiday sprinkles

SUBSTITUTIONS AND ADDITIONS

CHEX CEREAL: You can use any combination of Chex mix cereal you desire for this recipe. You just need a total of 6 cups. I like to use the cinnamon Chex cereal, the rice Chex, or even the whole wheat Chex cereal if I can find it. You just want to remember to use the Chex cereal and not the bagged Chex snack mix that you find in the chips/snacks aisle of your grocery store.

SPICE: I like to use a premade gingerbread spice blend for my holiday gingerbread baking and snack making. If you have a favorite spice blend, use 1 tablespoon instead of the spices listed in this recipe. You can also make your own gingerbread spice blend, in bulk, by multiplying the spices in this recipe by four. Stir them together and store them in a lidded container in your pantry. 

NUTS: I love the combination of pecans and the warm gingerbread spices. You can substitute the pecans for walnuts or even a mixed nut blend in this great recipe.

CHOCOLATE: You can substitute a 10-ounce bag of white chocolate melting wafers for the vanilla almond bark in this recipe. I like to use the Ghirardelli brand for its flavor and ease of use. You will just need to follow the package directions for melting.

How to Make This Gingerbread Chex Mix Recipe

STEP ONE: Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper. Set aside.

STEP TWO: In a large bowl, add the honey Chex cereal, corn Chex cereal, pecan halves, mini pretzel twists, and gingersnap cookie pieces. Stir to combine.

OUR RECIPE DEVELOPER SAYS

Don’t overmix when stirring the cereal mixture in the bowl; you don’t want to break the Chex cereal.

honey, corn chex, cereal, pecan halves, pretzel twist, and gingersnap cookie crumbles in a bowl

STEP THREE: In a small saucepan on medium-low heat, add the unsalted butter, dark brown sugar, unsulphured molasses, cinnamon, ground ginger, nutmeg, ground cloves, and salt. Cook for 2 to 3 minutes or just until all the butter and sugars have melted and combined to make a spiced sauce.

PRO TIP:

Make sure to stir the butter mixture often to prevent it from burning.

butter, sugar, molasses, cinnamon, ground ginger, nutmeg, ground cloves, salt cooked together in a bowl

STEP FOUR: Pour the butter sauce over the bowl of gingerbread Chex mix ingredients. Stir to evenly coat all the ingredients with the butter sauce.

butter sauce and chex mix ingredients stirred in a bowl

STEP FIVE: Transfer the gingerbread Chex mix to the parchment paper-lined baking sheet and spread it out into an even layer.

chex mix transferred into a baking sheet

STEP SIX: Bake for 10 minutes. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your Chex mix as the suggested baking time approaches.

chex mix baked on a baking sheet

STEP SEVEN: Remove the gingerbread Chex mix from the oven and use a spatula, or large mixing spoon, to gently toss the mixture around on the baking sheet, then return to the oven to bake for an additional 10 minutes.

STEP EIGHT: Cool the mixture on the baking sheet for 15 to 20 minutes before adding the vanilla almond bark drizzle.

STEP NINE: To make the vanilla almond bark drizzle, you will add your vanilla almond bark to a microwave-safe bowl and heat in the microwave for 2 to 3 minutes (1 minute at a time and stirring between minutes), or according to package directions.

almond bark heated in a measuring cup

STEP TEN: Using a large spoon, drizzle the melted vanilla over the baking sheet of the cooled gingerbread Chex mix. 

melted vanilla almond drizzled over the top of the chex mix on a baking sheet

STEP ELEVEN: Top with the optional holiday sprinkles while the vanilla almond bark is still warm. This helps the sprinkles to stick. Allow the gingerbread Chex mix to set on the counter for 30 minutes or until the vanilla almond bark drizzle has hardened. You may need to use your hands to break up the Chex mix a little to make it easier to snack on.

PRO TIP:

You can transfer the gingerbread Chex mix to a large serving bowl if serving a crowd.

sprinkles sprinkled on top of the chex mix on a baking sheet

How To Serve

This sweet and savory mix is a great treat for snacking on while you deck the halls or just watch a holiday movie marathon. Serve it with homemade hot chocolate or crockpot peppermint hot chocolate. This treat also makes a great gift in individual bags tied with a festive holiday ribbon.

Our pumpkin spice Chex mix and dill pickle Chex mix are two more delicious recipes for this irresistible party snack.

Storage

ON THE COUNTER: This addictive snack mix can be stored in an airtight container on the counter at room temperature for up to 1 week.

IN THE FREEZER: You can freeze the cooled party mix for up to 2 months. 

overhead shot of Gingerbread Chex Mix on a baking pan

White chocolate gingerbread Chex mix is a great way to get snacking during the holiday season. Loaded with plenty of crunch and gingerbread flavor, you won’t be able to stop at just one handful.

FREQUENTLY ASKED QUESTIONS

Can I add other ingredients to this Chex mix snack?

This festive holiday snack mix is very flexible. Add or omit whichever ingredients you’d like, and it will still be a very tasty treat.

Can I freeze this simple recipe?

This easy gingerbread Chex party mix recipe can be frozen for up to two months stored in an airtight container.

Can I store this on the counter or in the fridge?

Homemade Chex mix can be safely stored for up to one week in an airtight container on the counter.

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a close up shot of Gingerbread Chex Mix in a bowl

Gingerbread Chex Mix

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Spiced with the flavors of gingerbread and white chocolate, this gingerbread Chex mix will bring a festive twist to your snacks this holiday season.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18

Ingredients
  

  • 3 cups honey Chex cereal
  • 3 cups corn Chex cereal
  • 1 cup pecan halves
  • 1 cup mini pretzel twists
  • 1 cup ginger snap cookie crumbles, larger chunks
  • ½ cup unsalted butter
  • cup dark brown sugar
  • cup unsulphured molasses
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 8 ounces vanilla almond bark, melted according to package directions
  • holiday sprinkles, optional garnish

Instructions
 

  • Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, add the honey Chex cereal, corn Chex cereal, pecan halves, mini pretzel twists, and gingersnap cookie crumbles. Stir to combine.
  • In a small saucepan on medium-low heat, add the unsalted butter, dark brown sugar, unsulphured molasses, cinnamon, ground ginger, nutmeg, ground cloves, and salt. Cook for 2 to 3 minutes or just until all the butter and sugars have melted and combined to make a spiced sauce. You will need to stir the butter mixture often to prevent burning.
  • Pour the butter sauce over the bowl of gingerbread Chex mix ingredients. Stir to evenly coat all the ingredients with the butter sauce.
  • Transfer the gingerbread Chex mix mixture to the parchment paper-lined baking sheet and spread it out into an even layer.
  • Bake for 10 minutes.
  • Remove the gingerbread Chex mix from the oven and use a spatula, or large mixing spoon, to gently toss the mixture around on the baking sheet, then return to the oven to bake for an additional 10 minutes.
  • Cool the mixture on the baking sheet for 15 to 20 minutes before adding the vanilla almond bark drizzle.
  • To make the vanilla almond bark drizzle, you will add your vanilla almond bark to a microwave-safe bowl and heat in the microwave for 2 to 3 minutes (1 minute at a time and stirring between minutes), or according to package directions.
  • Using a large spoon, drizzle the melted vanilla almond butter over the baking sheet of the cooled gingerbread Chex mix.
  • Top with the optional holiday sprinkles while the vanilla almond bark is still warm. This helps the sprinkles to stick. Allow the gingerbread Chex mix to set on the counter for 30 minutes or until the vanilla almond bark drizzle has hardened. You may need to use your hands to break up the Chex mix a little to make it easier to snack on.

Notes

  • Don’t overmix when stirring the cereal mixture in the bowl; you don’t want to break the Chex cereal.
  • Make sure to stir the butter mixture often to prevent it from burning.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your Chex mix as the suggested baking time approaches.
  • You can transfer the gingerbread Chex mix to a large serving bowl if serving a crowd.

Nutrition

Calories: 282kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 218mg | Potassium: 182mg | Fiber: 2g | Sugar: 21g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 5mg
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