Besides being a tiny bit grainy, this was a pretty dang good candy. I love salty-sweet and everyone else liked it too. No one went crazy over it, but my sister and I thought was pretty addicting. Next time I would process the pretzels and fritos a little less, I don’t want any crumbs.
I had to store this in the fridge, because our kitchen was really warm.
Sweet Salty Frito Candy (from Cookie Madness)
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups (I used 6 big peanut butter cups, split into 4ths)
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips
Optional: Chopped peanuts for the top
Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick foil.
Crush pretzels. You can use a food processor to chop, or just throw them in a ziploc bag and crush with your hands or a meat tenderizer. Add Fritos to processor/bag and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix (I broke them in half first).
Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes.
Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars. Add chopped nuts if you would like to.
Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp.