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Chipotle-Chocolate-PB Frito Candy




Source of Recipe


Cookie Madness


List of Ingredients




2 cups pretzels (Snyder's Buttersnaps) (100 grams)
1 cup Fritos (50 grams)
8 mini peanut butter cups or about 5 regular size peanut butter cups**
1/4 teaspoon chipotle powder
8 tablespoons unsalted butter (114 grams)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (use more or less)

Recipe



Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil.

Place pretzels on a big cutting board and break them up with your hands or if you feel like it, a chef's knife. You don't want them crush them too much. The goal is to just break them.

Break the Fritos up with your fist – again, no pulverizing or crushing – just breaking.

Toss the broken Fritos and pretzels together and throw in the chipotle powder, distributing it evenly. Stir in the peanut butter cups.

Lay the mixture flat, but tightly packed, across the lined pan.

Place butter in a saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a 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.

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. This should take at least an hour. 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.

** I like freezing them before cutting.