16 November 2012
Sweets That Must Not Be Named
My inner geek ended up coming out in the naming of this post (I heart Harry Potter). I have had this recipe for years, but could never bring myself to make it for a couple of reasons. First reason is that it's just weird. Second reason is the original name. I unearthed this in my grandmother's recipes about ten years ago and have always remembered it by name. I can't remember the name of someone I had a conversation with this afternoon, but I can remember the name of this recipe. It's that ridiculous.
Is that enough suspense? This recipe, which dates from somewhere in the depths of the sixties, is Fritos Fruckies. Really. I promise. My husband and I sat and laughed about it for about an hour last night once I announced that I was finally going to make them. I told him about the recipe ages ago. It has lived in infamy for years.
I might just make these again, too. They're pretty gosh darn tasty. They're essentially peanut butter fudge poured over Fritos and covered with chocolate. The Fritos turn sort of rice cereal-ish once it's all melded together. My husband has issues with the Fritos, but it's just because they're Fritos, not because they don't taste good.
I guess these just boil down to whether you're brave enough to try it out.....
makes an 11" x 7" pan
Print me, Please!!!
One 10.5 oz bag original Fritos corn chips
1 cup sugar
1 cup peanut butter
1/2 cup semisweet or milk chocolate chips
Pour the chips in an even layer in an 11" x 7" glass baking dish.
In a microwave proof bowl, combine the corn syrup and sugar. Microwave on high (100% power) until the mixture is boiling. My microwave took 5 minutes. Take out of the microwave and mix in the peanut butter until the mixture is smooth and the peanut butter is fully incorporated.
Pour the mixture over the chips, ensuring that some of the mixture cover the entire top layer of chips. Immediately sprinkle the chocolate chips over the peanut butter mixture. After 5 minutes, spread the chocolate out in an even layer over the top. Let cool until set, then cut into squares.