Gingerbread Chex Mix

5 from 1 vote

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 Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

Keyword: Gingerbread Chex Mix Recipe

Servings:

Calories: 282kcal

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
⅓ cup dark brown sugar
⅓ 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