Corn Chip Candy
2 cups pretzels
1 cup corn chips (like Fritos)
8 mini peanut butter cups (optional)
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (or however many you want)
Optional: Some peanuts for the top
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 corn chips 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. You can also melt chocolate in microwave and pour over the top.
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. 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..
Rachel's Notes:I came across this recipe on the internet here, it sounded a little different so I decided to give it a try and it was a hit at the office everyone said it was very good, but check out the Rachel's White Chocolate Snack Candy which is my favorite.