How to Make Tangled Caramel Peanut Butter 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.
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.
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?
Tangled Caramel Peanut Butter Corn Chips
- 1 cup light corn syrup
- 1 cup white sugar
- 1 cup creamy peanut butter
- 19 oz corn chips, Fritos Scoops
- 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. Store in airtight container.
All text and images © Staci Mergenthal • Random Sweets