- 6 cups Rice Chex cereal
- 14oz caramel ((I used the Kraft caramels))
- 1 tablespoon milk
- 1 1/2 cup salted peanuts
In a large bowl melt the caramels and milk in the microwave. Stir after 1 minute and again every 30 seconds until melted and smooth. Add chex and peanuts to the caramel and quickly yet carefully stir until well coated. Pour onto a cookie sheet lined with wax paper or silicon baking mat and let it set up. Store in a closed container at room temperature for up to 2 days.