In a resealable bag, add the powdered sugar.

Pour a can of sweetened condensed milk in a shallow baking dish. Place a cinnamon stick in the center and cover it with foil. Place it in a roasting pan or a larger baking dish and fill it up half way with water. This will create a water bath and will help to slowly cook the sweetened condensed milk and transform it to dulce de leche. This will take probably about 1 1/2 hours.

I like to let it cool a bit before I take off the foil. I find it to be easier. Remove the foil and pour the dulce de leche in a small bowl. Whisk it smooth to get rid of any lumps. Pour in the avocado oil, pure vanilla extract and salt. Whisk it once more. And then pour it atop the Chex Cereal.

Give it a good mix until evenly coated and then immediately transfer to the prepared resealable bag. Close the bag securely and shake it, until all of the Rice Chex is evenly coated. Pour it on the prepared baking sheet and allow to dry and set for 30 minutes.