- VE
- LC
Gingerbread Muddy Buddies with Molasses and Ginger
These gingerbread muddy buddies have all the satisfying and craveable elements of the classic sweet snack combined with the festive flavors of gingerbread. Packed with the bold, warm notes of ginger, molasses, and peanut butter and showered in powdered sugar, this recipe is a unique and fun holiday treat. It includes fresh and crystallized ginger for a double dose of gingery goodness and molasses for a rich, sticky, caramel-like depth. For a playful twist, we’ve included Teddy Grahams (adorable stand-ins for gingerbread people), Cinnamon Toast Crunch, and sprinkles for added flare.
Ingredients
Gingerbread Coating
Dry Mix-Ins
Instructions
- Step 1
Add just the Chex and the pretzels to a large bowl or storage container with a lid or a large zip-top bag.
- Step 2
Melt butter in a small sauce pan over medium heat. Add the salt, ginger, molasses, and peanut butter, stirring until fully combined with the butter. Add in the chopped white chocolate and stir until melted, then remove from the heat and mix in the vanilla.
- Step 3
Pour the wet mixture over the Chex and pretzels and mix gently with a large spoon. Note: we find that a metal spoon works best because it’s less bulky than wood or silicone and won’t crush the cereal.
- Step 4
Sprinkle in half of the powdered sugar, mix carefully with the spoon until the Chex and pretzels are mostly coated, then add the rest of the sugar.
- Step 5
Cover the bowl with the lid or zip up the bag and shake until the cereal is fully coated with the powdered sugar.
- Step 6
Remove the lid or unzip the bag, add the Teddy Grahams, Cinnamon Toast Crunch cereal, crystallized ginger, and sprinkles, and stir everything together.
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Hi, we're Rachel and Emily Conklin ("Conks" for short), two sisters sharing easy and fresh recipes that make cooking feel doable and fun. We’re here with beginner friendly meals, approachable recipes, inspiration, and shareable dishes for busy home cooks who love good food but don’t always know where to start.
Per serving
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