Ingredients
Scale
- 6 Cups Cinnamon, Rice, or/and Corn Chex Cereal (We used a mix of all three of them)
- 1/4 Cup (1/2 Stick) Unsalted Butter
- 2 Tablespoons Light Brown Sugar
- 1 Tablespoon Molasses
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Nutmeg
- 12 Gingerbread Cookies (Broken into pieces)
- 4 Blocks White Chocolate Almond Bark
- Holiday Sprinkles
- Holiday Candy
Instructions
- Line a Large Baking Sheet with Parchment Paper or a Silicone Baking Mat.
- Add Cereal to a Large Microwave-safe Bowl
- Add Butter, Brown Sugar, Molasses, and Spices in a Small Microwave-safe Bowl. Heat for 1 Minute, or until Sugar is dissolved, stirring after 30 seconds
- Stir until Butter is melted.
- Pour Mixture over Cereal and mix until well coated
- Heat the Cereal Mixture in the microwave for 2-2 1/2 Minutes. Stirring after every minute until it is all coated and glazed.
- Remove from the microwave.
- Stir in Cookie Pieces.
- Spread the mixture onto the prepared baking sheet.
- Melt chocolate in a small microwave-safe bowl for 1 minute. Stir and continue heating for 10-20 seconds until the chocolate is almost melted. Make sure to stir after every time you heat it.
- Remove from microwave and stir until completely smooth.
- Transfer melted chocolate into a disposable piping bag. You can use a spoon to drizzle if you don’t have a piping bag.
- Drizzle snack mix with the melted chocolate.
- Immediately add sprinkles and candy to the mix.
- Allow to set at least 15 minutes.
- Break apart.
- Store in an airtight Container.
