Gingerbread Chex™ Party Mix

Prep time

Cook time

Servings

Ingredients

• 6 cups Rice Chex™ or Corn Chex™ cereal
• 1/4 cup Butter
• 2 tbsp Packed Brown Sugar
• 1 tbsp Mild Molasses
• 1/2 tsp Ground Cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 12 Gingersnap Cookies Broken into quarters (from 16 oz box)
• 1/2 cup white vanilla baking chips

Instructions

1. Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal.
2. In small microwavable bowl, microwave butter, brown sugar, molasses, cinnamon, ginger and cloves uncovered on High 1 to 1 1/2 minutes, stirring after 1 minute, until sugar is dissolved.
3. Pour onto cereal; toss until mixed well. Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until cereal is well coated and glazed. Spread on cookie sheet to cool. Stir in cookie pieces.
4. In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle onto cereal mixture. Refrigerate about 15 minutes or until drizzle is set.
5. Carefully break apart; transfer to large serving bowl.
6. Tips: Gingersnap cookies are easily broken into quarters with hands, or use a sharp knife to carefully cut into quarters. Store in covered container at room temperature.