I have spent the last 10 years hating on blogs and their respective bloggers, until recently. When I discovered the wonderful world of food blogs. I am a convert and a cynic no more, hence the blog name.
Monday, December 10, 2007
No you are not mistaken, you read that right Frito Candy! It's a bark made of the most uncommon ingredients Fritos, pretzels, Reese's peanut butter cups and chocolate. And let me just tell you it's TASTY!!!
I thought it sounded a little weird but I couldn't help and be intrigued and thank God I was. It's sweet, it's salty with a caramelized flavor in the back ground.. I don't know what else to say you will just have to try it for yourself. I will have to say if you like chocolate covered pretzels then you'll like this and I almost forgot about my favorite part it's sooooo easy to make!
Sweet, Salty, Frito Candy
Courtesy of Cookie Madness
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups (Cut in half)
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (or however many you want) (I used the exact amount I think if you add more chocolate it would be too sweet)
Optional: Some peanuts for the top (Definately used them and I think it helps make it look "pretty")
Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil.
Place pretzels in food processor and pulse to break - don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix.
Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full 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 transfered to your refrigerator, then transfer to refrigerator to set the chocolate. 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. It doesn’t have to be refrigerated, really.
- Claudia (The Blog I Never Wanted)
- I am a some what newlywed with aspirations of becoming a cross between Longfellow and Paula Deen, minus the southern accent of course. However, for now I will settle for being a mediocre writer and amateur cook, making my way through domesticity. Buckle up and join me on my journey, won't you.
- Appetizers (7)
- Beef and Steaks (1)
- Beware Of This Recipe (1)
- bread (2)
- Candy (2)
- Chicken-Poultry (7)
- Chili Soups and Stews (2)
- cookies (3)
- Cooking with G-Money (3)
- Dessert (2)
- Doggy Treats (1)
- Drinks (3)
- Other Goodies (3)
- Pasta (3)
- Pinterest All Stars (10)
- Product Rave (2)
- Random (5)
- Salads (3)
- Sauces-Syrups and Butters-OH MY (5)
- Seafood (2)
- Special Event (1)
- Thanksgiving (5)
- veal (1)
- ► 2008 (26)
- ▼ December (8)