Add just the Chex and the pretzels to a large bowl or storage container with a lid or a large zip-top bag.

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.

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.

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.

Cover the bowl with the lid or zip up the bag and shake until the cereal is fully coated with the powdered sugar.

Remove the lid or unzip the bag, add the Teddy Grahams, Cinnamon Toast Crunch cereal, crystallized ginger, and sprinkles, and stir everything together.