This white chocolate gingerbread Chex mix is a delicious holiday twist on your favorite muddy buddies. Packed with flavor and holiday colors this snack mix is simply irresistible!
This fun and festive gingerbread snack mix isone to treasure every holiday season. Packed with so much warmth, flavor, and sweetness in every crunchy bite there’s nothing you won’t love about this holiday blend. this recipe only takes a few ingredients and moments to prep making it perfect for a last-minute dessert to take to events or serve to guests.
What is White Chocolate Gingerbread Chex Mix?
It’s a wonderful blend of your favorite plain cereal squares, melted white chocolate, festive M&Ms, and wonderful gingerbread flavors in every bowl. While we don’t use any actual gingerbread cookies we do use the main ingredient in gingerbread within this sweet snack mix, giving us the same great taste in every bite.
White Chocolate Gingerbread Chex Mix Ingredients
-Chex cereal: You will need 6 cups of Chex mix cereal, either the rice or corn variety to help be the base of this recipe.
-White chocolate: Use 12 ounces of white chocolate chips of almond bark so that there’s enough to coat all of the chocolate.
-Molasses: You will need 2 teaspoons of molasses to help give the snack mix a fun gingerbread flavor.
-Pumpkin pie spice: Adding in 1 teaspoon of pumpkin pie spice will give the sweet mix a nice flavor and warmth thanks to the spice mixes.
-M&Ms: Use 1 cup of red and green colored holiday M&Ms. You can use regular-sized or mini ones depending on what you prefer.
How to Make White Chocolate Gingerbread Chex Mix
Measure out 6 cups of Chex cereal in a large bowl.
Place your white chocolate in a small bowl and microwave on high for 1-2 minutes.
Once the chocolate is melted, add in molasses and pumpkin pie spice. Gently mix to combine.
Pour over the Chex cereal and gently stir, using a rubber scraper, until cereal is well coated in chocolate.
Add in M&M’s and stir a few more times until the candy is incorporated.
Transfer onto a large piece of wax paper and let sit about 5 minutes, until chocolate has hardened.
Break into pieces to serve.
Enjoy!
Ingredients
- 6 cup Chex cereal rice or corn
- 12 ounces white chocolate chips or bark 2 cups
- 2 tsp molasses
- 1 tsp Pumpkin Pie Spice
- 1 cup holiday M&M’s mini or regular size
Instructions
- Measure out 6 cups of Chex cereal in a large bowl.
- Place your white chocolate in a small bowl and microwave on high for 1-2 minutes. I like to use the white chocolate bark for Chex mix because you don’t have to add anything to get it smooth and perfect for coating cereal. If you use white chocolate chips, feel free to add 1 TBSP of shortening to thin out the mixture and make it easier to work with.
- Once the chocolate is melted, add in molasses and pumpkin pie spice. Gently mix to combine.
- Pour over the Chex cereal and gently stir, using a rubber scraper, until cereal is well coated in chocolate.
- Add in M&M’s and stir a few more times until the candy is incorporated.
- Transfer onto a large piece of wax paper and let sit about 5 minutes, until chocolate has hardened. Break into pieces to serve.
Is almond bark or white chocolate chips better for this recipe?
I like to use the white chocolate bark for Chex mix because you don’t have to add anything to get it smooth and perfect for coating cereal. If you use white chocolate chips, feel free to add 1 TBSP of shortening to thin out the mixture and make it easier to work with.
How long is this Chex mix recipe good for?
This snack mix is good for about 2-3 days if kept stored in an airtight container at room temperature. It tastes best when freshest as it will become somewhat stale or chewy as it ages so I recommend enjoying it as soon as possible to get the best experience.
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This white chocolate gingerbread Chex mix is a delicious holiday twist on your favorite muddy buddies. Packed with flavor and holiday colors this snack mix is simply irresistible!
Natalie Rodriguez says
Yum! That looks so good and easy! I'm such a sucker for chex mix! I will definitely be making a batch of this next month!
Emily says
When I added the molasses to the melted chips the texture changed almost immediately. It was similar to cookie consistency and not usable. Suggestions?
Emily P says
I would love to know how to get the chocolate to not clip up after adding molasses. I’ve tried numerous ways to make it happen. I think this recipe sounds tasty but I guess I’ll never know…
Nicole says
I’m sorry that you’re having issues with this recipe. I’m not sure why your chocolate would do that unless its either overcooked or water was somehow added to the mix. Could either of those have happened?
Carol B says
I made this recipe years ago (probably at least four years) and it turned out delicious!! Gingerbread taste without the hassle of making the cookies, as i am not really a baker. Tried making this recipe again today and the white chocolate seized when adding the molasses like the previous comments have said. I wonder if they have changed the recipe and added a little water to the molasses without having to list it. Someone please revamp recipe to fix the white chocolate from seizing when adding molasses and let me know please and thank you!!!
Jessica says
You can add 1 tsp shortening or coconut oil to help it not seize! White chocolate is finicky!