Sweet, salty, crunchy, and incredibly satisfying—this Peanut Butter Fritos Candy recipe is the ultimate no-bake treat that checks every box. It’s made with just a handful of ingredients and comes together in minutes. With the unexpected combo of corn chips, peanut butter, and butterscotch, I always find myself reaching for just one more piece. Whether I’m hosting a party or craving something different for dessert, this unique candy never fails to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
10.5 oz bag Fritos corn chips (original)
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 oz bag butterscotch chips
Directions
I start by lining a 9x13-inch baking dish with parchment paper or foil and lightly greasing it for easy removal.
Then I spread the Fritos evenly in the dish, giving them a gentle crush with my hands to cover the bottom better.
In a medium saucepan over medium heat, I combine the sugar and corn syrup, stirring constantly until it reaches a boil.
Once boiling, I remove the pan from heat and stir in the peanut butter until it’s smooth and fully blended.
I immediately pour this hot mixture evenly over the crushed Fritos, making sure every chip is coated.
Next, I sprinkle the butterscotch chips over the top. After letting them sit a few minutes to soften, I either spread them out or leave them as melty pockets for added texture.
I let the candy cool completely at room temperature or pop it into the fridge until firm.
Once set, I cut it into squares and serve.
Servings and timing
This recipe makes approximately 20 squares.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Calories per serving: About 320 kcal
Variations
There are so many ways I like to play with this recipe:
Swap out the butterscotch chips for semi-sweet chocolate or white chocolate for a new flavor twist.
Use chunky peanut butter for an added crunch.
Add a sprinkle of sea salt or chopped pretzels on top for an extra salty bite.
Mix mini marshmallows into the peanut butter mixture before pouring for gooey texture.
Try flavored corn chips like honey BBQ for a savory-sweet fusion.
Storage/Reheating
I store the finished candy in an airtight container at room temperature for up to 5 days. If I want to keep it longer, I refrigerate it—it stays good for about 2 weeks chilled. Freezing is also an option; I layer pieces with parchment paper in a freezer-safe container and freeze for up to 2 months. There’s no reheating needed—just let frozen pieces thaw before enjoying.
FAQs
How do I keep the butterscotch chips from sliding off?
I find that lightly pressing the chips into the hot peanut butter mixture right after sprinkling helps them stick better. Letting them sit to melt a bit before pressing also helps.
Can I make this ahead for a party?
Absolutely—I often make this a day or two in advance. It keeps well at room temperature or in the fridge, making it perfect for prepping ahead.
Is there a substitute for corn syrup?
If I want to avoid corn syrup, I’ve had success using honey or golden syrup, though it slightly changes the flavor and texture.
Can I use natural peanut butter?
I prefer using traditional creamy peanut butter since it has a more stable texture. Natural peanut butter tends to separate and doesn’t always blend as smoothly.
What’s the best way to crush the Fritos?
I like to use my hands to gently crush them directly in the pan. If I want smaller pieces, placing them in a zip-top bag and giving a few light presses with a rolling pin works great too.
Conclusion
This Peanut Butter Fritos Candy is a must-try if I’m looking for a no-bake dessert that delivers bold flavor with minimal effort. It’s that perfect storm of crunchy, salty, and sweet, and once I make it, I find myself craving it all over again. Whether for a festive occasion or just a personal indulgence, it never disappoints.
📖 Recipe:
Peanut Butter Fritos Candy
- Total Time: 15 minutes
- Yield: 20 squares
- Diet: Vegetarian
Description
A no-bake sweet and salty treat made with crunchy Fritos, creamy peanut butter, and melty butterscotch chips. Perfect for parties or quick desserts.
Ingredients
10.5 oz bag Fritos corn chips (original)
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 oz bag butterscotch chips
Instructions
- Line a 9x13-inch baking dish with parchment paper or foil and lightly grease it.
- Spread the Fritos evenly in the dish and gently crush them with your hands to cover the bottom.
- In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the mixture reaches a boil.
- Remove the saucepan from heat and stir in the peanut butter until smooth and well blended.
- Immediately pour the hot peanut butter mixture over the crushed Fritos, ensuring all chips are coated.
- Sprinkle the butterscotch chips over the top. Let them sit for a few minutes to soften.
- Optionally, spread the softened chips or leave them as melty pockets.
- Let the candy cool completely at room temperature or refrigerate until firm.
- Once set, cut into squares and serve.
Notes
Press butterscotch chips lightly into the mixture to help them stick.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Freeze for longer storage, layering with parchment paper in a freezer-safe container.
Use honey or golden syrup as a corn syrup substitute if needed.
Natural peanut butter may not blend as smoothly as traditional peanut butter.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 27g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
