Gingerbread Chex Mix
Chex cereal and twisted pretzels get a butter-molasses coating spiced with ginger, cinnamon, and cloves. A low oven sets the coating while keeping the mix loose and scoopable. Once it cools, white chocolate and red, green, and white sprinkles add a distinct finish.
Fold the warm coating through the cereal gently to keep the pieces intact. The mix may feel slightly soft when it comes out of the oven; it crisps as it cools, so look for a set, fragrant coating rather than baking it until dark.
Ingredients for Gingerbread Chex Mix
- 8 cups Chex cereal (280g); rice, corn, or another Chex variety
- 2 cups twisted pretzels (90g)
- 6 tablespoons unsalted butter (85g)
- 1/3 cup packed light brown sugar (70g)
- 1/4 cup molasses (85g)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 6 ounces white chocolate melting wafers (170g)
- 2 tablespoons red, green, and white holiday sprinkles (20g)
For another cereal-based party snack, try Christmas Chex Mix with Pretzels and Nuts.
How to Make Gingerbread Chex Mix
- Prepare the pan: Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment. Put the Chex and pretzels in a large heat-safe bowl.
- Make the coating: Combine the butter, brown sugar, molasses, ginger, cinnamon, cloves, and salt in a medium saucepan. Warm over medium-low heat, stirring often, until the butter melts and the mixture is smooth, about 3 to 5 minutes. Do not let it boil.
- Coat the cereal: Pour the warm coating over the Chex and pretzels. Use a broad spatula to fold from the bottom of the bowl until most pieces are lightly coated. Avoid vigorous stirring, which can crush the cereal.
- Bake and toss: Spread the mix in an even layer on the prepared sheet; use two sheets if one would leave a thick, crowded layer. Bake uncovered for 10 minutes, toss gently, then bake for about 10 minutes more. Watch closely during the final 5 minutes. Remove the mix when the coating looks set and smells fragrant, before it turns dark.
- Cool: Spread the mix back into an even layer and let it cool completely on the sheet, about 15 to 20 minutes. Separate any pieces that have lightly stuck together once they are cool enough to handle. The coating crisps as it cools.
- Drizzle and decorate: Melt the white chocolate in a dry microwave-safe bowl in short intervals, stirring between each, or use a double boiler. Drizzle it over the cooled mix and immediately add the sprinkles so they stick. Let the chocolate firm up before serving or packing.
Serving and Storing Gingerbread Chex Mix
Serve the mix in a large bowl, or pack it in airtight bags once the drizzle has set. It can be made a day ahead and kept airtight at room temperature.
For the best crunch, enjoy it within 2 to 3 days. The texture may soften as it sits, even in an airtight container. Freezing is possible, but its effect on the crispness and white-chocolate finish is uncertain. If you freeze the mix, thaw it while still sealed to limit condensation.
Nutrition
Approximate nutrition per serving, based on 1/10 of the batch (about 1 cup): 340 calories, 4g protein, 14g fat, and 54g carbohydrates. Approximate nutrition per 100g: 420 calories, 5g protein, 17g fat, and 67g carbohydrates. Values vary with the cereal, pretzels, chocolate, and sprinkles used.
Gingerbread Chex Mix
Equipment
- Rimmed baking sheet
- Parchment paper
- Large heat-safe bowl
- Medium saucepan
- Broad spatula
- Microwave-safe bowl
Ingredients
- 8 cups Chex cereal (280 g), rice, corn, or another variety
- 2 cups twisted pretzels (90 g)
- 6 tablespoons unsalted butter (85 g)
- 1/3 cup packed light brown sugar (70 g)
- 1/4 cup molasses (85 g)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 6 ounces white chocolate melting wafers (170 g)
- 2 tablespoons red, green, and white holiday sprinkles (20 g)
Instructions
- Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- Place the Chex cereal and pretzels in a large heat-safe bowl.
- Combine the butter, brown sugar, molasses, ginger, cinnamon, cloves, and salt in a medium saucepan. Warm over medium-low heat, stirring often, until the butter melts and the mixture is smooth, about 3 to 5 minutes. Do not let it boil.
- Pour the warm coating over the cereal and pretzels. Gently fold with a broad spatula from the bottom of the bowl until most pieces are lightly coated.
- Spread the mixture in an even layer on the prepared baking sheet. Use two sheets if needed to avoid a thick, crowded layer.
- Bake uncovered for 10 minutes, then toss gently and bake for about 10 minutes more. Watch closely during the final 5 minutes and remove the mix when the coating looks set and smells fragrant, before it turns dark.
- Spread the mix back into an even layer and cool completely on the sheet for about 15 to 20 minutes. Separate any stuck pieces once they are cool enough to handle.
- Melt the white chocolate in a dry microwave-safe bowl in short intervals, stirring between each, or use a double boiler.
- Drizzle the melted chocolate over the cooled mix and immediately add the sprinkles. Let the chocolate firm up before serving or packing.
Tips
- Fold gently to avoid crushing the cereal.
- Use two baking sheets if necessary to keep the mix in a loose, even layer.
- Take the mix out when the coating is set and fragrant; it crisps as it cools.
- Add the sprinkles immediately after drizzling the chocolate so they stick.