My Frito bars recipe will rock your taste buds in a totally unexpected way! Let me introduce you to your new favorite way to eat Fritos! These are a pretty standard treat from what I hear in South Dakota, but until recently, I hadn’t heard of them. Boy am I glad I did!
Let’s face it! You can never have too many bar recipes! I adore them and have collected some, of what I personally consider, to be the best of the best. I know bloggers always say that and it can sound obnoxious!!! But, in my heart of hearts, I really believe these to be some of the best versions.
If you get a chance, I’d love for you to try my pumpkin bars, lemon bars, pecan pie bars. or everyone’s favorite, chewy 7 layer bars! I’d love to hear from you if you make any of these!!
Let’s make these!
What I Love About This Frito Bars Recipe
I know what you’re thinking: a Frito bars recipe? As in, Frito chips? Yes! Hear me out. Frito Corn Chips bring salty, savory crunch, right?
Now imagine that salty, savory crunch doused in a sweet, chewy, peanut buttery, gooey coating with chocolate chips sprinkled in just for good measure!. It’s a savory-sweet crunch-tastic dessert you just can’t say no to!
Is there anything dessert bars can’t do? You put together just about anything with chocolate and peanut butter and WOW, deliciousness achieved!
They’re great for school lunches, BBQ’, potlucks, youth groups, picnics, you name it I’ll bet they’re the perfect dessert! Who needs a plate and fork for heaven’s sake! Not us, my friends.
I love that these are a no-bake treat. It makes them perfect to serve all seasons of the year! They’re also quick and easy to put together which is always a huge bonus in my book.
Frito Bars Recipe Notes
Crumbly: So, one thing about these bars is they’re not quite as cohesive as Rice Krispie treats or Scotcharoos. When you cut them, expect some of the Fritos to be loose and remain in the bottom of the pan. They also break apart a bit as they’re cut. This is totally normal and just a characteristic of this yummy treat.
Corn Chips:Â Obviously it’s important to use Frito chips that have NO FLAVORING. Accidentally grab a bag of barbecue Frito chips and your dessert might taste a little funky. Don’t use the scoops, just the originals.
Peanut Butter:Â Want even more CRUNCH? Of course, you do! Swap the smooth peanut butter for crunchy to get an even more crunch in this recipe.
How Long Can You Keep This In The Fridge?
This Frito bars recipe is kind of amazing! It can stay at room temperature for a few days thanks to the shelf life of all the ingredients. Your chips might start losing their crunch after a while, though, but that’s expected!
You can store this in the fridge if you want, but it isn’t necessary!
Can You Freeze This Frito Bars Recipe?
Yes! And may I say, I LOVE this recipe straight out of the freezer! These bars make great frozen treats. Slice and wrap individually, then freeze for a few months. Mmm mmm good!
Make Ahead Tips
Since this Frito bars recipe stores so well and makes so easily, I have no make-ahead tips for you! All the speed is built right in. Enjoy!
More Dessert Bars Recipes
What other easy, delicious bar desserts are out there? So many — including these favorites!
- Oatmeal Chocolate Chip Bars
- Apple Bars
- Pumpkin Bars with Cream Cheese Frosting
- Cranberry Bliss Bars
- Almond Joy BarsÂ
- S’more Bars
- Cake Mix Cookie Bars
- Brookies
Frito Bars
Ingredients
- 2 (9.5-ounce) bags Frito corn chips divided
- 2 cups semi-sweet chocolate chips divided
- 1 1/2 cups granulated sugar
- 1 1/2 cups light corn syrup
- 1 1/2 cups creamy peanut butter
Instructions
- Generously grease with butter on the bottom and sides of a 9X13 inch baking dish.
- Evenly spread 1 package of Fritos on the bottom of the baking dish. Sprinkle 1 cup of semi-sweet cholate chips over Fritos.
- In a heavy bottom saucepan, add sugar (1 1/2 cups) and corn syrup (1 1/2 cups). Bring to a roiling boil. Cook for 1 minute then remove from heat and stir in peanut butter (1 1/2 cups). Drizzle half of the sugar mixture over the Frito layer.
- Spread the second package of Fritos over the sugar layer then sprinkle the remaining 1 cup of semi-sweet cholate chips over Fritos. Drizzle the remaining sugar mixture over the second Frito layer. Refrigerate until firm and set. Cut into bars and serve.
Notes
- Swap the smooth peanut butter for crunchy to get an even more crunch.
- These bars are not completely solid. When you cut it, expect that it'll break apart a little.
Do you think honey or maple syrup would work in place of the corn syrup?
Hey, Claudine. I haven’t tried substituting corn syrup, sorry, can’t advice.
Made these for an office Halloween potluck, with the addition of butterscotch chips. They were a big hit! I thought I’d have leftovers, but no such luck!
So Happy it was a hit, Tonya! 🙂
Me and my 5-year old son made this yesterday! 2 thumbs up
Oh that’s so cute! Thank you so much for your positive review 🙂