I think this stuff is called Chex Brittle, but my future daughter-in-law-in-law (don’t try to follow that train of thought) thinks it’s so addicting she calls it Crack In A Bag. So that’s the name it’s stuck with at our house.
It’s super easy to make, and gluten free if that makes you feel any better about eating all that sugar. You can add peanuts to it if you want, but why gild the lily?
1 small box Rice Chex (12 oz.)
1 can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla
Preheat your over to 300 degrees.
Stir the vanilla into the condensed milk. Dump the Rice Chex into a big bowl and drizzle in the condensed milk mixture, stirring until it’s well coated.
I line two big jelly roll pans (15″ X 10″) with parchment paper, or you can coat them with cooking spray. Spread the Rice Chex evenly over the two pans and bake about 20 minutes until they’re golden brown. Let cool, then break into chunks and store your crack in a zip lock bag.