Step 1

Preheat your oven to 250 degrees F.

Step 2

In a large bowl, combine Corn Chex, Cinnamon Chex, and mini pretzels.

Step 3

In a small microwave-safe bowl, microwave the butter, brown sugar, molasses, cinnamon, ginger, and cloves, uncovered, for about one to one and a half minutes. Stir after one minute until the butter has melted and the sugar is dissolved. Pour this mixture over the cereal, tossing to ensure it's well-mixed.

Step 4

Spread the mixture onto a parchment-lined baking sheet. Bake for 10 minutes, stirring halfway through. Keep a close eye on it, as it can burn quickly.

Step 5

Allow the mixture to cool. Then, stir in the gingersnap cookie pieces.

Step 6

In a small microwave-safe bowl, microwave the white vanilla melting chips at 30-second intervals, stirring between each, until melted and smooth.

Step 7

Transfer the melted chips to a piping bag or a small resealable food-storage plastic bag. Cut off a small corner of the bag and drizzle the melted chips over the cereal mixture. Sprinkle with decorative sprinkles.

Step 8

Let the chocolate set completely. Once set, carefully break the mixture apart and store it in an airtight container.