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.