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Gingerbread Party Mix Recipe

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4.9 from 80 reviews

This Gingerbread Party Mix is a festive and crunchy snack perfect for holiday gatherings. It combines the warm spices of gingerbread with crunchy cereals, mini pretzels, and gingersnap cookies, all coated in a spiced butter glaze and finished with a drizzle of white chocolate and optional sprinkles.

Ingredients

Mix Ingredients

  • 3 cups Corn Chex
  • 3 cups Cinnamon Chex
  • 2 cups mini pretzels
  • 12 gingersnap cookies, broken into small pieces

Spiced Butter Glaze

  • 2/3 cup butter
  • 3 tablespoons packed brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves

Topping

  • 1 cup white chocolate melting wafers
  • Sprinkles (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 250 degrees F to prepare for baking the snack mix evenly.
  2. Combine Dry Ingredients: In a large bowl, mix together the Corn Chex, Cinnamon Chex, and mini pretzels until well blended.
  3. Make Spiced Butter Mixture: In a small microwave-safe bowl, combine butter, brown sugar, molasses, cinnamon, ginger, and cloves. Microwave uncovered for 1 to 1.5 minutes, stirring after one minute until butter is melted and sugar dissolved.
  4. Coat the Mix: Pour the warm spiced butter mixture over the cereal and pretzel mix. Toss well to coat everything evenly with the glaze.
  5. Bake: Spread the coated mixture onto a parchment-lined baking sheet in an even layer. Bake for 10 minutes at 250°F, stirring halfway through to prevent burning and promote even baking.
  6. Cool and Add Cookies: Remove from oven and let the mixture cool completely. Once cooled, fold in the broken gingersnap cookie pieces for added crunch and flavor.
  7. Melt White Chocolate: Place the white chocolate melting wafers in a small microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth.
  8. Drizzle Chocolate and Add Sprinkles: Transfer melted chocolate to a piping bag or small resealable plastic bag. Cut a tiny corner off and drizzle over the party mix. Add sprinkles if desired for decoration.
  9. Set and Store: Allow the white chocolate to set completely at room temperature. Once set, break the mixture into pieces and store in an airtight container to maintain freshness.

Notes

  • Use parchment paper to easily remove the baked mix from the baking sheet.
  • Stir halfway through baking to ensure even coating and prevent burning.
  • Allow the mixture to cool completely before adding cookies and drizzling chocolate to prevent melting.
  • Store in an airtight container for up to two weeks to keep fresh and crunchy.
  • For a dairy-free option, substitute butter with a vegan butter and ensure white chocolate wafers are dairy-free.

Find it online: https://oliviabakes.com/gingerbread-party-mix-recipe/