Monday, November 9, 2009

Frito Candy

OK, Ok, I know....
when I first saw this recipe I thought the same thing. That just looks like a crazy mixture of ingredients. Despite the fact that you probably won't find this particular recipe laid out for dessert at your next woman's social banquet, this is good stuff!! I will admit, something about it is a little trashy. But, perhaps thats what makes it so good. The unexpected mixture. I would never have thought to mix Fritos and Peanut Butter Cups. But it works....its one of those weird things like dipping french fries into a Wendy's Frosty (all my girlfriends know what I'm talking about:) Its that perfect blend of salty and sweet that as women, we all crave!! I first saw this recipe here on Cookie Madness. Great blog, with lots of great recipes!!

Here is the recipe and my changes:

Sweet, Salty, Frito Candy

2 cups pretzels
1 cup Fritos
8 peanut butter cups (regular sized)
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Optional: Some peanuts for the top and Reese's Pieces
Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil (I used regular foil with no problem).
Place pretzels in food processor and pulse to break – don’t pulverize Add fritos, pulse to break(I just crushed the Fritos and pretzels up by hand. Honestly, sometimes it just requires too much effort to drag out the food processor, especially if I don't know where all the parts are :) Dump into pan. Unwrap peanut butter cups (break each into 4 pieces) and throw them in the mix. It should look similar to this.

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. Sprinkle with peanuts and Reese's Pieces.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 toffee. You can eat it cold or let it come back down to room temp. It doesn’t have to be refrigerated.
The finished product should look like this:



tsmith said...

This looks delish!! Can't wait to try some!