In the summer it’s margaritas; the fall, pumpkin; spring…no one cares because it rains constantly. Winter…gingerbread! One year, my mom and I came across this interesting recipe in some flyer — Canadian Living I think — from the mail. It had the similar ingredients as the classic savoury “bits and bites” mix, but with gingerbread flavouring…and chocolate! We decided to make it given that the flavours and ingredients were both things we enjoyed and it turned out to be delicious. Adjusting it to our tasting, it has remained in our regular recipes and I am excited to now share it with you!
Ingredients:
4 cups Shreddies
2 cups Oat Squares
1/2 cup any type of nuts
1/2 cup pumpkin seeds (didn’t have them so I used walnuts instead)
1/4 cup butter or margarine
1/4 cup brown sugar
1 tsp ground cinnamon
2 tsp ground ginger
1/2 cup cranberries
1/2 cup white chocolate chippits
Instructions:
1. Put the first 4 ingredients into a 9×13 baking pan (or something of similar size)
2. Melt butter/margarine in microwave (or saucepan on stove if you don’t have a microwave).
3. Add brown sugar, ground ginger, and ground cinnamon to butter/margarine. Stir until smooth.
4. Pour on cereal and nut mixture.
5. Mix contents until completely coated and minimal coating in the bottom of the pan (i.e. you don’t want a pool of butter not covering anything.
6.) Heat oven to 350º on convection bake setting for 12 minutes. If you don’t have a convection oven, bake at 375º for 12 minutes or at 350º for 10 minutes.
7.) When the timer goes off, sprinkle on the cranberries and white chocolate chippits and bake for 2-3 minutes longer (just before the chippits are melted)
8.) Take out and enjoy!
Remember – you can always adjust the flavourings, cook time (for less or more crunchiness), and ingredients to suit your tastes and ingredient supplies.
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