A no-bake sweet and salty treat made with crunchy Fritos, creamy peanut butter, and melty butterscotch chips. Perfect for parties or quick desserts.

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

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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.

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.