Monday, May 4, 2015
There was a sale on Frito Corn Chips some time ago at the store.
I over-estimated my family's need for Fritos.
Truth be know, outside of the occasional Frito chili pie in the winter,
and corn dip in the Summer,
We are not big consumers of Fritos.
That's why we still have 2 bags of the corn chips on the shelves.
I searched for recipes using Fritos.
This one sparked my interest.
Mainly because it was drastically different.
That, and I had all of the ingredients,
and frankly, I wasn't wanting to crush up the corn chips and roll chicken in them.
So I made this.
Surprisingly, we liked it.
I think that's because it is so different . . .
and we like Payday candy bars.
When I say "we," it is not a collective "we."
The Mr. is not participating.
The Mr. claims he doesn't like peanut butter.
Says it "messes with his allergies."
I say who in this world does not like peanut butter?
It's like saying, "I don't like bread."
Or "I don't like jelly."
Or "I don't like salsa."
Everybody likes peanut butter.
Because everyone likes peanut butter, be adventurous and try this recipe!
Sweet and Salty Fritos
1, 9-10.5 oz package Fritos
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
1/2 cup chocolate chips, optional
Line a cookie sheet with foil and spray with a non-stick cooking spray. Spread the corn chips on a single layer onto the cookie sheet.
In a pan, place the sugar and corn syrup. On medium heat, stir the two ingredients together until the sugar is melted and it begins to boil. Boil for 1 minute.
Stir in the peanut butter. Mix thoroughly until the peanut butter is melted and the mixture is smooth.
Pour evenly over the Fritos.
If you desire, randomly sprinkle the chocolate chips over the hot peanut butter mixture. Allow the chocolate to soften, then gently smooth it out, or leave it in "dollops" on the corn chips.
Allow the mixture to cool and set up before cutting or pulling apart.
We like to pull it apart as we munch on it.
(I personally prefer this recipe without the chocolate; but to each their own!)