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Funky Frito Fruckies

Funky Frito Fruckies

Kevin Ryan

Kevin Ryan

Anytime I can find a mixture of salt and chocolate, I jump on it. These cookies/candies are rich but wonderful. If you are not a big fan of chocolate, or want these a little less sweet, leave the chocolate off.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. In a greased 10 x 15 inch pan, place the corn chips.
  2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
  3. Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MARTHA56
29

MARTHA56

11/22/2005

These are a HUGE favorite with my crowd. I was asked to include them in a dessert buffet that I catered for a wedding -- but how to make them more attractive?? I used two bags of Fritos scoops and pick out the nicely shaped ones -- place them rounded side down on two wax-paper covered jelly roll pans -- put the rest of the "not so perfect ones" on a third covered sheet. Bring the sugar/corn syrup to a full roiling boil but then immediately remove from the heat and add the peanut butter and stir til smooth -- drizzle over the scoops, filling each little cup. Move fairly quickly, so the caramel doesn't set up. Pour the rest of the mixture over the "not so pretty" pan. Let them cool. Melt 6 oz chocolate chips in a baggie - snip a corner and drizzle over the perfect chips. You will need some more chocolate, if you want to put chocolate on the "not so perfect" pan. Chill (fridge or freezer) for a few minutes and they will snap apart. The perfect scoops will be quite attractive and the "not so perfect" pan becomes the cook's treat. The bride was ALMOST sorry she had a "regular" wedding cake -- "Coulda just gone with the Fruckies" ;-)

NEPENTHE
27

NEPENTHE

10/25/2004

What a fun idea! It was quick and easy to make and very tasty. I used a bag of milk chocolate chips instead of the candy bars, and had no problem with the chocolate melting. I will make this often. Thank you for the recipe!

NEBRASKAWHIT
17

NEBRASKAWHIT

9/20/2004

This is a hit anytime I make it! I suggest crushing up the cornchips a bit (not until they are crumbs but until they are broken in half), using about 1 and 1/4 cup of corn syrup, and using about 1 and 1/4 cup of peanut butter too. I've also had to put it all in the oven for a few minutes to get the chocolate to melt. And I prefer to break up the chocolate bars before placing them ontop.

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