Recipe by Kevin Ryan
"Anytime I can find a mixture of salt and chocolate, I jump on it. These cookies/candies are rich but wonderful. If you are not a big fan of chocolate, or want these a little less sweet, leave the chocolate off."
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10 1/2 ounces
light corn syrup
creamy peanut butter
11 (1.55 ounce) bars
These are a HUGE favorite with my crowd. I was asked to include them in a dessert buffet that I catered for a wedding -- but how to make them more attractive?? I used two bags of Fritos scoops and pick out the nicely shaped ones -- place them rounded side down on two wax-paper covered jelly roll pans -- put the rest of the "not so perfect ones" on a third covered sheet. Bring the sugar/corn syrup to a full roiling boil but then immediately remove from the heat and add the peanut butter and stir til smooth -- drizzle over the scoops, filling each little cup. Move fairly quickly, so the caramel doesn't set up. Pour the rest of the mixture over the "not so pretty" pan. Let them cool. Melt 6 oz chocolate chips in a baggie - snip a corner and drizzle over the perfect chips. You will need some more chocolate, if you want to put chocolate on the "not so perfect" pan. Chill (fridge or freezer) for a few minutes and they will snap apart. The perfect scoops will be quite attractive and the "not so perfect" pan becomes the cook's treat. The bride was ALMOST sorry she had a "regular" wedding cake -- "Coulda just gone with the Fruckies" ;-)
These were good, but not sure they're a do-over. Don't put them in the refrigerator, you'll lose a filling.
What a fun idea! It was quick and easy to make and very tasty. I used a bag of milk chocolate chips instead of the candy bars, and had no problem with the chocolate melting. I will make this often. Thank you for the recipe!
This is a hit anytime I make it! I suggest crushing up the cornchips a bit (not until they are crumbs but until they are broken in half), using about 1 and 1/4 cup of corn syrup, and using about 1 and 1/4 cup of peanut butter too. I've also had to put it all in the oven for a few minutes to get the chocolate to melt. And I prefer to break up the chocolate bars before placing them ontop.
I would stir the fritos and peanut butter mixture rather than spreading it over the top next time. They taste great though.
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.
I tried this receipe for the first time and was alittle leary but they are REALLY! Good. The true test was my husband with the sweet tooth and he really liked them also. Not to forget my 2yr. old who not only ate them but wore some too.
Wow! I have made these two years in a row at Christmas time and they disappear faster than anything else! I use a bag of milk chocolate chips on them instead of candy bars and I have found if you crush the chips up first they tend to turn out better! YUMMY!!!(Just don't say the name of these very fast.... sometimes that comes out soooo wrong!)
* Percent Daily Values are based on a 2,000 calorie diet.
Funky Frito Fruckies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 179
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