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.
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