Candied Fritos Recipes

CANDIED FRITOS

Steps:

• Lightly grease a cookie sheet with shortening or butter.
• Crush Fritos into small pieces using a ziploc bag and a rolling pin.
• Spread evenly onto greased cookie sheet.
• In a medium saucepan, bring sugar and syrup to a boil then boil for 2 minutes stirring constantly.
• Remove from heat and add peanut butter; stir until dissolved.
• Pour over crushed Fritos.
• Cool in refrigerator; break into pieces and enjoy.

FUNKY FRITO FRUCKIES

Steps:

• In a greased 10 x 15 inch pan, place the corn chips.
• 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. Pour this over the chip and smooth level.
• Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.

SOUTH DAKOTA FRITO TREATS

Steps:

• Spread 1 package of corn chips on the bottom of a greased 13x9-in. baking pan; sprinkle with 1 cup chocolate chips., In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil; cook and stir 1 minute. Remove from heat; stir in peanut butter. Pour half of the peanut butter mixture over chip mixture. Top with remaining corn chips and chocolate chips; drizzle with remaining peanut butter mixture. Let stand until set. Cut into bars.

FRITOS AND PEANUT BUTTER RECIPE - (3.8/5)

Steps:

• In a saucepan bring sugar and corn syrup to a boil over medium heat. Remove from heat and stir in peanut butter until smooth. Pour mixture over Fritos and let cool

FRITOS™ PIE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
• Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
• Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.

HOMEMADE FRITOS

Steps:

• Heat oven to 375 degrees. Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about 3/4 cup water to a boil.
• In a small bowl, whisk together the cornmeal and salt. Add 1/3 cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
• Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick. Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.
• Set aside a plate lined with a paper towel. Fill a small skillet with about 1.5 inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.