This no-bake treat is salty and sweet with lots of crunch. Frito Candy is made with corn chips and peanut butter to make the most delicious and easy snack.
If you are looking for a delicious holiday treat to make this Christmas, I highly recommend gooey creamy treats! Frito Bars are the perfect combination of salty and sweet. The caramel peanut butter base is everything! You’ll love each crunchy bite.
I admit that when I think of Frito chips, dessert isn’t the first thing to come to my mind. However, once you try them you’ll want to make them again and again. Add some rich chocolate drizzle and holiday sprinkles for a festive flair.
It’s an easy recipe you can whip up. Bring some to your next holiday party and get people talking about how wonderful this new recipe is. I’ve already made a few batches this month!
Why You’ll Love This No-Bake Frito Candy
- Delicious treat for the family to enjoy
- Easy to make with simple ingredients
- Sweet and rich with saltiness and crunch
- Caramel peanut butter combination is divine
- Freeze extra for later
- Perfect for a holiday dessert tray or an edible gift
- Granulated sugar
- Light corn syrup
- Creamy peanut butter
- Corn chips (I use Fritos) – Use a 9.25oz bag and a half.
- Chocolate chips or melting chocolate
- Sprinkles (optional)
How to Make Frito Candy
- Step One: In a medium saucepan, add the sugar, corn syrup and peanut butter.
- Step Two: Stir to combine and cook over medium heat until it comes to a boil.
- Step Three: Remove the pot from the heat and gently stir in the corn chips until all lightly coated.
- Step Four: Drop by spoonful on a parchment paper lined baking tray. I usually do two tablespoonfuls.
- Step Five: Let the candy set up for 30 minutes.
- Step Six: In a microwave-safe bowl, melt the chocolate in 30 second intervals until smooth and melted.
- Step Seven: Using a fork, drizzle the melted chocolate over the candies.
- Step Eight: Top with sprinkles with desired. Serve once they are cooled completely.
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What to Serve with Frito Candies
Variations and Substitutions
- Swap chunky peanut butter for the creamy peanut butter for extra texture and crunch.
- Dip in melted chocolate instead of adding just a drizzle.
- Use the large scoop Fritos instead.
- Try brown sugar in place of the granulated sugar for added richness.
- Sprinkle semi-sweet chocolate chips or milk chocolate chips on top instead of drizzling melted chocolate.
- Place Frito mixture in a greased 9×13 baking pan to cool and then cut into bars. Frito Bars!
Store Frito Candy in an airtight container at room temperature for up to 5 days. If your home is on the warmer side, you may want to store them in the fridge.
You can also freeze them. Place in a freezer bag or freezer-safe container and store up to 3 months.
More Holiday Treats
- Snowball Cookies
- Reindeer Chow
- Whipped Shortbread Cookies
- Cream Cheese Cookies
- Fiddle Diddles
- Microwave Peanut Brittle
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 14 oz Fritos corn chips
- 1 cup chocolate chips
- Sprinkles optional
- In a medium saucepan, add the sugar, corn syrup and peanut butter.
- Stir to combine and cook over medium heat until it comes to a boil.
- Remove the pot from the heat and gently stir in the corn chips until all lightly coated.
- Drop by spoonful on a parchment lined baking tray. I usually do two tablespoonfuls.
- Let the candy set up for 30 minutes.
- In a microwave-safe bowl, melt the chocolate in 30 second intervals until smooth and melted.
- Using a fork, drizzle the melted chocolate over the candies.
- Top with sprinkles with desired. Serve once they are cooled completely.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.