Prepare together with Molly as she uses tahini, gingerbread spice and gingersnap cookies to make a sweet vacation snack!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh embraces her country life and makes dishes influenced by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Gingerbread Treat Mix
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 10 min
Active: 10 minutes
Yield: about 8 cups

Active ingredients

1/4 cup unsalted butter
1/2 cup tahini
1 1/2 teaspoons gingerbread spice
A big pinch of kosher salt
1 1/2 teaspoons vanilla extract
1 cup chocolate chips
6 cups checkered rice cereal, such as Chex cereal
1 1/2 cups powdered sugar, plus more if needed
1 cup chocolate candies (I like to utilize M and M's).
1 cup crispy gingersnap cookies, broken up into bite-size pieces.
Sprinkles, if desired.

Directions.

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 up until the chocolate is completely melted. Remove from the heat.

In a large plastic bin or bowl with a cover, combine the cereal and tahini mix, stirring carefully to keep the cereal from breaking. Stir in half of the powdered sugar and gently blend to combine. Then, include the remainder of the confectioners' sugar, snap on the cover and shake, shake, shake! Taste and include more powdered sugar as desired. Lastly, include the sweets, gingersnaps and sprays if utilizing. Toss gently to combine. Delight in!

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Molly Yeh's Gingerbread Treat Mix|Girl Satisfies Farm|Food Network.

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