Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Watch how to make this recipe.
Gingerbread Snack Mix
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 317
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 14 mg
- Sodium
- 150 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 317
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 14 mg
- Sodium
- 150 mg
Ingredients
Directions
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8m
Easy
CLASS
- In a small saucepan over medium-low heat, melt the butter. Stir in the tahini, gingerbread spice, salt and vanilla. Add the chocolate chips and stir until the chocolate is fully melted. Remove from the heat.
- In a large plastic bin or bowl with a lid, combine the cereal and tahini mixture, stirring gently to keep the cereal from breaking. Stir in half of the powdered sugar and gently mix to combine. Then, add the rest of the confectioners' sugar, snap on the lid and shake, shake, shake! Taste and add more powdered sugar as desired. Finally, add the candies, gingersnaps and sprinkles if using. Toss gently to combine. Enjoy!
