Ingredients:
- 6 cups corn chips, like Fritos brand
- 1/2 cup peanut butter chips
- 2 sticks (8 ounces) unsalted butter
- 1 cup dark brown sugar
- 3 cups semi-sweet chocolate chips
- 1/2 cup chopped salted peanuts
- Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Coarsely chop or crush the corn chips, and sprinkle them in an even layer over the bottom of the baking sheet. It’s okay if there are a few holes, but try to get the chips to cover as much area as possible. Sprinkle the peanut butter chips over the corn chips.
- Place the butter in a medium saucepan over medium heat and allow it to gradually melt. Once melted, add the brown sugar and stir until incorporated. At first the mixture will look broken, but whisk or stir vigorously and it will eventually come together.
- Bring the brown sugar and butter mixture to a boil and allow it to boil for one minute, stirring occasionally.
- After one minute, remove the candy from the heat and pour it in a thin, even stream over the corn chips on the baking sheet, trying to cover as many of the chips as possible.
- Bake the corn chip mixture for 6-8 minutes. The toffee should spread during this time, and be bubbling and golden brown when you remove it from the oven.
- Sprinkle the chocolate chips over the top of the hot toffee and allow them to soften for 1-2 minutes. Once soft, spread the chocolate with an offset spatula or knife into an even layer. While the chocolate is still soft, sprinkle the top with the chopped peanuts and press down gently to adhere the nuts to the chocolate.
- Refrigerate the candy to set the chocolate and toffee, for about 45 minutes. Once set, break into pieces by hand and serve. You can store Corn Chip Toffee in an airtight container in the refrigerator for up to one week, but it is best a day or two after it is made, as the chips start to lose their crunch after a few days.
