Sweet and Salty Frito Bars – If you’re into that sweet and salty combo (who isn’t?), then you’re going to fall in love with these Sweet and Salty Frito Bars. They’ve got everything—crunchy Fritos, creamy peanut butter, and melty chocolate—all wrapped up in one seriously easy recipe. And guess what? No oven required! Just 15 minutes and you’ve got yourself a snack that’ll have everyone asking for the recipe.
So, the first time I made these bars, I wasn’t entirely sure how the whole “Fritos in a dessert” thing would go over. I mean, Fritos? In something sweet? But my husband is all about sweet and salty snacks, so I figured, why not? And, wow! After one bite, he was hooked. My kid took a little convincing, but once they tried it, they couldn’t stop. These bars didn’t last long in our house—they were gone within the day! Now they’ve become one of those go-to treats when we need something quick but totally addictive.
What makes this Sweet and Salty Frito Bars truly special?
What’s not to love? These bars are a magical mix of everything you want in a snack—crunchy, creamy, sweet, and salty. The Fritos give that unexpected, perfect crunch that makes you wonder why you haven’t been putting chips in desserts all along. The peanut butter adds that smooth, creamy texture, and the chocolate? Well, let’s be real, chocolate makes everything better. But honestly, it’s more than just the flavors—it’s how ridiculously easy they are to make. No baking, no waiting, just a quick recipe that tastes like you put way more effort into it than you actually did. One bite, and you’ll totally get why these bars are a crowd favorite.
What You Need To Make This Sweet and Salty Frito Bars Recipe?
Frito Corn Chips: Okay, so this is where the magic happens. I know Fritos might seem a little weird in a dessert, but trust me, that salty crunch is what makes these bars irresistible. They’re the secret ingredient that surprises everyone, and they give the perfect balance to all the sweetness. Just spread them out evenly, and you’ll get that awesome crunch in every bite.
Semi-Sweet Chocolate Chips: Ah, chocolate. You can never go wrong with it. I love using semi-sweet chips here because they balance out the saltiness of the Fritos and the sweetness of the peanut butter. If you’re more of a dark chocolate fan, feel free to switch it up, but semi-sweet really hits the sweet spot for me.
Granulated Sugar & Light Corn Syrup: These two work together to create that sticky, caramel-like syrup that holds everything together. It’s sweet and gooey, and when it is combined with the peanut butter, it’s pretty much heaven. Just make sure to boil it long enough so it thickens up, but not too long—you want it to be easy to spread.
Creamy Peanut Butter: Peanut butter is what ties this whole thing together. It’s creamy, salty, and sweet all at once, making the bars rich and satisfying. Go with the creamy kind for the best texture—you want it to mix smoothly with the syrup. Chunky peanut butter? Maybe not for this one, unless you like a little extra crunch!
Steps To Make Sweet and Salty Frito Bars:
First things first, grab a 9×13-inch baking dish and generously butter the bottom and sides. Trust me, you don’t want these bars sticking!
Take one bag of Fritos and spread them out evenly on the bottom of the dish. Now, sprinkle 1 cup of semi-sweet chocolate chips over the top. Try to get them spread out so every bite gets some chocolate goodness.
In a heavy saucepan, mix together the sugar and corn syrup. Bring it to a rolling boil, and let it bubble for about a minute. Stir constantly so it doesn’t burn! Once it’s done, take it off the heat and stir in the peanut butter until it’s smooth and creamy.
Drizzle half of that peanut butter mixture over the Fritos and chocolate layer. Just pour it evenly across so it coats everything nicely.
Now, grab the second bag of Fritos and sprinkle them over the top. Follow that up with the remaining cup of chocolate chips, making sure they’re spread out.
Drizzle the rest of the peanut butter mixture over this second layer. It doesn’t have to be perfect—just make sure everything’s covered.
Pop the dish in the fridge and let it chill until the bars are firm, about 30 minutes or so. Once they’ve set, slice them into squares and serve!
Tip:
If you really want to take these bars to the next level, try adding a sprinkle of sea salt on top after you’ve drizzled the last layer of peanut butter mixture. It might sound like overkill, but trust me—it enhances the salty-sweet contrast even more. Also, when you’re cutting the bars, use a sharp knife and try running it under hot water between cuts. This helps the knife glide through the sticky layers without pulling or making a mess. And here’s a bonus: if you like a bit of extra crunch, you can lightly crush the Fritos before adding them to the layers. It gives a little more texture to each bite!
Frequently Asked Questions:
Can I use a different type of chips instead of Fritos?
Sure! While Fritos add that unique salty crunch, you could totally experiment with other chips. Plain potato chips or tortilla chips could work, too, though the flavor will be different. Fritos just have that perfect salty bite, but feel free to get creative!
Can I make these bars ahead of time?
Definitely! These bars actually store really well. You can make them a day or two in advance and keep them in an airtight container. They’ll stay nice and fresh for about 3-4 days. Just make sure they’re firm before cutting, and they’ll hold up perfectly.
How should I store the bars once they’re made?
I recommend storing them in an airtight container at room temperature if you like them a little softer. If you prefer a firmer texture, especially in warmer weather, pop them in the fridge. They’ll stay fresh either way for a few days, but trust me—they probably won’t last that long!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet and Salty Frito Bars
Ingredients
- 2 9.5-oz bags Frito corn chips, divided
- 2 c semi-sweet chocolate chips divided
- 1 1/2 c granulated sugar
- 1 1/2 c light corn syrup
- 1 1/2 c creamy peanut butter
Instructions
- Generously butter the bottom and sides of a 9x13-inch baking dish to keep everything from sticking.
- Spread one bag of Fritos evenly across the bottom of the dish. Then, sprinkle 1 cup of semi-sweet chocolate chips on top of the Fritos, making sure they’re nice and even.
- In a heavy-bottomed saucepan, combine 1 1/2 cups of sugar and 1 1/2 cups of light corn syrup. Bring it to a boil, and let it cook for about a minute. Take it off the heat and stir in 1 1/2 cups of creamy peanut butter until smooth and well-blended. Drizzle half of this sweet mixture over the Frito and chocolate layer.
- Now, spread the second bag of Fritos over the top, and sprinkle the remaining 1 cup of chocolate chips evenly. Drizzle the rest of the peanut butter mixture over this second layer.
- Pop the dish in the fridge and let it chill until the bars are firm and set. Once they’re ready, slice them into squares and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
