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Bring on my Easy No-Bake Sweet and Salty Fritos Dessert Bars! These treats blend the addictive crunch of Frito corn chips with a luscious sweet coating. If you’re a fan of the crispy texture of Rice Krispie treats or the nostalgic taste of Cornflake cookies, these bars are sure to delight with a unique twist.
A Salty-Sweet Match Made in Heaven
Now, I know it might sound like an unusual pairing, but trust me, these Fritos Bars perfectly satisfy the salty-sweet craving many of us have. My first encounter with these crunchy, sugary treats was at a friend’s crawfish boil. It was love at first bite. The irresistible charm of these bars won me over instantly!
Party Favorite Alert
If you're planning to bring these to a party, here’s a piece of advice: double up. These bars disappear quicker than you'd think. Watching people's reactions as they try these for the first time is part of the fun—they chew, pause, and their expressions morph into curiosity as they savor the unique flavor combination. Whether it's the crunchy Frito chips or the smooth, sweet coating, Fritos Bars are a guaranteed hit, leaving everyone a bit puzzled but totally smitten.
Equipment Used
Chef Secrets
- Even Coating: Make sure each Frito chip is well coated with the peanut butter mixture for a satisfying crunch.
- Microwave Melting: Short bursts in the microwave prevent the chocolate from burning while ensuring it remains smooth for drizzling.
- Quick Chill: Cooling to room temperature before refrigerating prevents condensation, keeping the bars crisp and delicious.
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How to Make Easy No-Bake Fritos Bars
- Prepare the Pan: Line a 13 x 9-inch baking dish with parchment paper and lightly spray with cooking spray to prevent sticking.
- Create the Base: Pour Frito chips into a large mixing bowl. In a medium saucepan, combine light corn syrup and sugar. Stir over medium heat until the mixture reaches a boil. Boil for exactly one minute—this creates the perfect glue for our no-bake bars.
- Mixing in Peanut Butter: Remove the saucepan from the heat and stir in the peanut butter until smooth. Pour this over the Frito corn chips. Toss gently until every chip is coated, then spread the mixture in a single layer at the bottom of the pan.
- Add Chocolate Topping: Melt milk chocolate chips in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. Transfer to a zip-top bag, snip a small corner, and drizzle over the bars.
- Set and Serve: Let the bars cool to room temperature, then refrigerate to set quickly. Once firm, cut into squares and store in an airtight container.
Can you make Fritos Bars ahead of time?
- Yes! You can easily make these a day or two ahead of time (but beware…they're hard to keep out of)!
How to Store Fritos Bars
- Store them in an airtight container at room temperature for 2 to 3 days or in an airtight container in the refrigerator for up to a week.
The Story Behind the Snack
Now, let's take a trip down memory lane to where it all began. Back in 1932, in the heart of San Antonio, Texas, Charles Elmer Doolin, a clever confectionery operator, stumbled upon a rustic snack being sold at a local gas station.
This wasn't just any snack, but what would soon become a national treasure. Doolin, with an eye for potential, didn't just buy a bag of these fried corn chips; he bought the whole shebang—the recipe, a nifty extruder, and 19 retail accounts—all for a mere $100. He then set to work in his mom’s kitchen, tweaking and testing until he transformed these chips into something spectacular enough for grocery store shelves. He named them “Fritos,” the Spanish term for “fried,” capturing the essence of their crispy charm.
From a family kitchen endeavor, Doolin’s Fritos quickly spiraled into a snack sensation. Sold straight from the back of his Model T Ford, these chips with their irresistible curly crunch captivated taste buds across the nation.
By 1945, Fritos had laid roots in Dallas and Tulsa with booming factories, and in 1947, the Frito pie was born—a wild mash-up of Fritos, chili, and cheese that became an instant classic.
The story didn't stop there. In 1961, a merger with H.W. Lay & Co. catapulted Fritos onto the global stage as part of Frito-Lay, marking a new chapter in snack history. Now a proud member of the PepsiCo family since 1965, Fritos has remained a beloved snack staple, proving that sometimes, the crunchiest tales are also the tastiest. From a simple gas station discovery to a pantry essential, Fritos continues to show that great stories—and snacks—are made to be savored and shared.
These no-bake bars not only resemble the beloved textures of traditional Rice Krispie treats and Cornflake cookies but offer an exciting savory twist that makes them a must-try for any snack lover. Whip up a batch for your next party and watch them become the new crowd favorite!
More Treats
- Best Rice Krispie Treats
- Fruity Rice Krispie Treats
- Chocolate Rice Krispie Treats
- Classic Monster Cookies
- Salted Fudge Brownies
- Reese's Pieces Drop Cookies (No-Bake)
Please let me know how these Fritos Bars turn out for you in the comments! I love hearing from you!
Easy No-Bake Sweet and Salty Fritos Bars
Equipment
- Disposable Piping Bags (or zip top bag)
Ingredients
- 10 ½ ounces Fritos corn chips lightly crushed
- 1 cup white sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 cup dry roasted peanuts
- 1 ½ cups milk chocolate chips
Instructions
- Grease a 9×13 baking pan and set aside.
- In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Stir in corn chips and peanuts and gently stir until coated.
- Pour corn chip mixture into greased baking pan and spread evenly.
- Place chocolate chips in a microwave safe bowl and microwave for 1 minute; stir and then microwave for 30 seconds more, if necessary to melt.
- Drizzle melted chocolate over Frito Bars and allow to cool completely. Once cooled, cut into squares and serve.
These are so good. I’m glad I could finally find this recipe. We used to have a neighbor that made these for a block party every year and I’ve looked for a long time to finally find this. Made them today for our family football gathering.
I’m so glad you found my recipe! Yes, I love the sweet and salty combination!
Do you store them in the fridge (if there’s any left!)?
You can, but they are fine at room temperature as well.
I make these with chili cheese Fritos – odd but good combo!
That is an odd combo, but sounds interesting!