Chex® Brittle

Chex® cereal adds a light cereal crunch plus a nutritional boost to peanut brittle candy—what a treat!

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Prep Time: 10 Min
Total Time: 40 Min
Makes: 20 servings (1/2 cup each)
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8 cups Rice Chex® cereal (gluten free)

1 cup salted peanuts

1 can (14 oz) sweetened condensed milk (not evaporated)

1 teaspoon vanilla

1.   Heat oven to 325°F. Spray two 15x10x1-inch pans with cooking spray.

2.   In large bowl, mix ingredients until evenly coated. Spread in pans in single layer.

3.   Bake 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.

MAKE THE MOST OF THIS RECIPE WITH TIPS FROM THE BETTY CROCKER™ KITCHENS

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Success Be sure to use sweetened condensed milk, not evaporated. Evaporated milk is thinner and does not contain added sugar, which is needed for this recipe.

How-To No baking pans with sides? Line 2 large cookie sheets with heavy duty foil and fold up all the edges so the mix doesn’t slide off.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 50);
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g);
  • Cholesterol 5mg;
  • Sodium 135mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 0g,
    • Sugars 12g);
  • Protein 4g;
Percent Daily Value*:
  • Vitamin A 4%;
  • Vitamin C 2%;
  • Calcium 10%;
  • Iron 15%;
Exchanges:
  • 1/2 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 1/2 High-Fat Meat;
  • 0 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.
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