Gingerbread Chex Mix
on Dec 10, 2024
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Crunchy, sweet, and spicy! This festive Gingerbread Chex Mix is the perfect holiday snack. Easy to make and even easier to eat.
Table of Contents
What Makes This Recipe Great
If you were one of the thousands of people that have made my extremely popular Cinnamon Apple Chex Mix, then be prepared to be blown away by this Gingerbread Chex Mix. Many of the same staples that you would find in a traditional chex mix are also used including chex cereal, pretzel and butter; and the addition of some sweet treats. Incorporating golden graham, ginger snaps, white sugar and brown sugar makes this chex mix is all sweet and with no savory in sight. You mostly find gingerbread quick breads or gingerbread people during the holidays and I needed to include something that was not as heavy but still had all the traditional gingerbread flavors.
This Gingerbread Chex Mix is also a perfect addition to a cookie box or holiday gift. You can prepare lots of this in advance and have it ready and waiting for when you deliver boxes. Just store in an airtight container until it’s time for delivery. Those festive cellophane bags work wonderful for this type of mix, the neighbors will be dying for the recipe once you deliver the goods!! Enjoy!
Ingredient List
- Rice Chex– Corn chex can be used in a pinch
- Golden Grahams
- Pretzels– any size or shape can be used in this recipe
- Ginger Snap– be sure they are crunchy not soft ginger snaps
- Crystalized Ginger– be sure and chop up the ginger
- Butter– unsalted butter is best
- White Sugar
- Brown Sugar
- Ginger– you need all these 4 ingredients to make the gingerbread flavor
- Cinnamon
- Nutmeg
- Clove
Step By Step
- Preheat oven to 275°F and line 2 cookie sheets with parchment paper.
- In a large mixing bowl, combine Rice Chex, Golden Grahams, pretzels, ginger snaps and crystalized ginger. Set aside.
- In a small bowl, mix white sugar, ginger, cinnamon, nutmeg & cloves. Set aside.
- Melt the butter in a microwave-safe bowl (about 1.5 minutes on high).
- Stir brown sugar into the melted butter. Microwave for another 1.5 minutes until bubbly.
- Whisk the butter and brown sugar mixture until it thickens like syrup.
- Pour the syrup over the cereal mix and stir with a spatula until fully coated.
- Spread the mix evenly on the prepared cookie sheets.
- Sprinkle the gingerbread sugar mixture over the cereal and gently stir to ensure all pieces are coated.
- Bake for 45 minutes, stirring halfway through.
- Let the mix cool completely before storing in an airtight container.
Pro Tip
- Be sure and allow the chex mix to cool completely before you package up for storage, if not the mix will cool in one large brick!
Frequently Asked Question
What makes the gingerbread flavor?
- The combination of cinnamon, ginger, cloves and nutmeg makes the traditional gingerbread flavor, the addition for crystalized ginger added an extra kick to the chex mix.
Year Round Chex Mix Flavors
Gingerbread Chex Mix
Ingredients
- 6 cups Rice Chex cereal
- 4 cups Golden Grahams
- 2 cups pretzels
- 2 cups ginger snaps, chopped
- ½ cup crystalized ginger, chopped
- ¾ cup butter, 1 ½ sticks
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 275°F and line 2 cookie sheets with parchment paper.
- In a large mixing bowl, combine Rice Chex, Golden Grahams, pretzels, ginger snaps and crystalized ginger. Set aside.
- In a small bowl, mix white sugar, ginger, cinnamon, nutmeg & cloves. Set aside.
- Melt the butter in a microwave-safe bowl (about 1.5 minutes on high).
- Stir brown sugar into the melted butter. Microwave for another 1.5 minutes until bubbly.
- Whisk the butter and brown sugar mixture until it thickens like syrup.
- Pour the syrup over the cereal mix and stir with a spatula until fully coated.
- Spread the mix evenly on the prepared cookie sheets.
- Sprinkle the gingerbread sugar mixture over the cereal and gently stir to ensure all pieces are coated.
- Bake for 45 minutes, stirring halfway through.
- Let the mix cool completely before storing in an airtight container.
