Ingredients:

  • 1 bag (9.25 oz) Fritos Original Corn Chips
  • 1 cup granulated white sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 6 milk chocolate bars (1.55 oz each), broken into pieces

Instructions:

  1. Spread the base. Empty the 9.25 oz bag of Fritos Original Corn Chips onto a large, ungreased baking sheet. Note: Spread them in an even layer so the caramel can reach the bottom chips.
  2. Combine the sweeteners. In a medium saucepan, stir together 1 cup granulated white sugar and 1 cup light corn syrup.
  3. Initiate the boil. Heat the mixture over medium high heat until it reaches a full rolling boil.
  4. Time the bubble. Let it boil for exactly 1 minute. Watch for the bubbles to grow large and vigorous.
  5. Integrate the protein. Remove from heat and immediately stir in 1 cup creamy peanut butter.
  6. Emulsify the sauce. Whisk the mixture until it is completely smooth and velvety.
  7. Coat the chips. Pour the hot peanut butter mixture over the chips. Work quickly before it begins to set.
  8. Toss gently. Use two spatulas to lightly toss the chips until they are glistening and evenly coated.
  9. Add the chocolate. While the chips are still hot, scatter the pieces from the 6 milk chocolate bars over the top.
  10. Melt and spread. Wait 2 minutes until the chocolate is soft and glossy, then use a spatula to spread it across the surface.