Recipe by WiGal
Interesting candy recipe from A Year of Slow Cooking. Just think this uses LEFTOVER Fritos for a sweet instead of a savory entree. I once had chocolate covered potato chips and thought they were super so think this would be good too. (Big thinker here.) She claims that Fritos are gluten free-surprises me. I realize that you can buy gluten free pretzels. I am not labeling this gluten free unless someone with the knowledge informs me it is appropriate. If you want to try this in the microwave instead that is fine with me. I doubt that this recipe would work in a crock pot bigger than 4 quart-am suspicious that it would burn.
Top Review by DailyInspiration
What a fun dish to make! It tastes so delicious and is so easy to make. My candy is in the fridge getting firm, but that didn't keep DH and I from trying it out first. Such an interesting combination of ingredients - didn't leave out a thing. Will definitely make this candy again. Made for Everyday is a Holiday, September, 2012.
- 1⁄2 cup butter
- 12 ounces chocolate chips
- 2 tablespoons peanut butter (optional)
- 1⁄2 cup brown sugar
- 1⁄2 cup peanuts, chopped (optional)
- 2 cups Fritos corn chips
- 2 cups pretzels
Directions See How It's Made
- Put the Fritos and the pretzels in a large Ziploc and smash until crumby; set aside.
- Line a cookie sheet with parchment paper.
- Put the butter, chocolate chips, peanut butter, and brown sugar, into your crockpot and set on high for 1-2 hours or until everything is really melty and you can mix it well. (Hers took 1 hour, 15 minutes to melt nicely in a 6 quart crock pot. Remember the size of crock pot determines the length of cooking time in crock pot cooking.).
- Stir in pretzels and Frito pieces.
- Using oven mits (use them! The crock is hot! Do not get burned.) dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
- Sprinkle the peanut pieces on top.
- Put the pan in the refrigerator for about an hour, or until candy has set completely.
- Break into pieces.