How to Make Tangled Caramel Peanut Butter Fritos Corn Chips
I made. The kids saw. And they were gone. Although I hesitated to try these at a party back in the 1990s, tangled caramel peanut butter corn chips are what unleashed my infatuation with sweet & salty snacks, which I have now passed on to my kids. Once I make them, the sticky, caramel peanut butter snacks disappear quickly.
Watch below as I make peanut butter corn chips on KELOLAND Living.
I often purchase two bags of corn chips at a time—the skinny ones for topping my chili and the larger Scoops for caramel peanut butter corn chips. I typically buy Fritos brand but the next time I’m at Trader Joe’s, I’m going to pick up a few bags of their Organic Corn Chip Dippers and give them a try. And how about Trader Joe’s Peanut Butter Filled Pretzel Nuggets? I bet they would be good with this sticky caramel peanut butter drizzled all over the top.
Listen below as I walk through making tangled peanut butter corn chips on episode 21 of Funeral Potatoes & Wool Mittens podcast.
Here are two of my recipes for chili:
The process for making for these sweet and salty corn chips is pretty simple—you just lay the corn chips on a baking sheet, melt together and boil for one minute the corn syrup and sugar and then stir in the peanut butter and drizzle the sauce onto the chips. The more difficult part is having patience to wait for them to cool before you eat them.
A similar peanut butter snack you might like is Corn Pops Clusters.
Butterscotch Caramel Sea Salt Pretzels cure your hankering for a sweet and salty snack too.
Another sweet and salty peanut butter snack is a good old Ritz cracker cookie. You just sandwich peanut butter between two Ritz crackers and dip in melted almond bark chocolate flavored candy coating.
What recipes do you like for sweet and salty or caramel and peanut butter sweets?
Sweet wishes,
Tangled Caramel Peanut Butter Corn Chips
Ingredients
- 1 cup light corn syrup
- 1 cup white sugar
- 1 cup creamy peanut butter
- 19 oz corn chips, Fritos Scoops
Instructions
- Spread entire bag of corn chips onto two cookie sheets or bar pans, scrunching the chips together so the caramel doesn't get drizzled (and wasted) on the pan.
- In a medium saucepan over medium heat, stir together corn syrup and sugar. Heat and stir until boiling, and continue stirring for 1 more minute. Remove from heat and stir in peanut butter.
- Pour the mixture over the chips, making sure each chip gets a shot of caramel. Cool completely.
- To serve, tear apart into manageable chunks (like cookie size) or put them on a cutting board and cut them into more precise pieces. Store in an airtight container at room temperature.
Nutrition
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Once they have cooled, do you cut them?
I just kind of tear them apart wherever they naturally tear. But you certainly could cut them. If you don’t want to scratch the pan you laid them out on, maybe just slide it onto a cutting board. Great question. I’ll add it to the recipe. Thank you!
Thank you! I can’t wait to try them!
Ive made this twice and it’s fantastic! Not too much of a sweet person but this is perfect. Who knew?
It’s a great combo—and it’s hard to eat just one. I’m glad you’ve been making them!