Yes, they are odd. And yes, people will wonder what is in them, but they are so good. The perfect mixture of sweet and salty. I use the regular Fritos not Scoops, and I crush them a little. Mixed slightly to coat. Honestly, I am too cheap to buy that many chocolate bars, so I always melt chocolate chips and drizzle over the top. They look prettier that way. I first saw this recipe years ago in a Taste of Home I think. Not sure if it is exactly the same, but this recipe is GREAT! Thanks!!!

These are so easy and so good! I had the same recipe but mine called to drop some peanuts on top rather than the chocolate. Just like a salted nut roll. Don't get the sugar/corn syrup too hot or they get hard.

everybody loved them will make again!!!

We had a cookout at work and one of the supervisors brought in a giant box of 1-ounce bags of chips. Nobody wanted the Fritos, so I took all of them home with this recipe in mind. I only had eight 1-ounce bags, so I was a little short on the required amount, but I went ahead with the recipe as written otherwise, using a 9 x 13 inch pan. As some other reviewers mentioned doing, I crushed the Fritos slightly before putting them into the pan. The salty and sweet flavors of this dessert go really well together and the peanut butter in the sugar/corn syrup mixture keeps it from being so sweet your fillings hurt. I did feel that the 2-1/2 ounces of Fritos I was short on were really needed, because the peanut butter layer was a bit thick compared to the amount of Fritos, so next time I'll be sure to have the full amount the recipe calls for. I didn't use chocolate bars, because 11 of them would have cost me almost $10! Instead, I used a 12-ounce bag of chocolate chips. We all agreed that the semi-sweet chocolate chips were perfect and that milk chocolate would have been too sweet.

we made these like nachos, not bars. So, I made half the topping with a whole bag of Frito scoops. Instead of dealing with messy chocolate, we used M&M's. Very quick and easy. I didn't pay attention to directions and added the peanut butter to the sugar and corn syrup in the beginning, still turned out fine.

LOVE THESE! Made today for a birthday treat for a friend. I made some on the Scoop Fritos and some in the bar version. Included a picture of both. I varied the frosting by using melted peanut butter / milk chocolate chips. Drizzled on the Scoops and spread on the bars. Sweet & Salty - great combination! Thanks for sharing the recipe.

These were good, but not sure they're a do-over. Don't put them in the refrigerator, you'll lose a filling.

This was really easy and so good. They didn't last long in my house. I was really surprised with the ingredients that we enjoyed them so much.

My 12 year old son made these last night. He added a 1/2 cup honey roasted peanuts to the mixture too. These are fabulous!! I can't stop eating them. I would never guess corn chips were in this cookie. I imagine you could almost use other types of salty snacks in addition to the corn chips. This is definitely a treat we will indulge in often.

I've been making these things for over 10 years and everyone loves them, even after some people are coaxed into trying them (as they do look a little strange in the pan). My latest incarnation includes shredded coconut and semi-sweet chocolate chips. Something about the latter two ingredients brings in a MOUNDS-type quality to these cookie bars. I do sometimes use the "Scoop" Fritos to make neat, hand held pieces, but you don't get the chewiness factor that comes from layers of Fritos coming into contact with hot, peanut butter, caramely goodness! What I love most about this recipe is the 1:1 ratio of the drizzle, so that when I have cravings I can make just a small plate of Fruckies.