Instructions

• Spray a 9 x 13–inch baking pan with non-stick spray and set aside.
• In a medium saucepan combine 1 cup sugar and 1 cup light corn syrup.
• Over medium heat bring the mixture to a rolling boil; boil for 1 minute.
• Remove the saucepan from the heat, add 1 cup peanut butter and 1 teaspoon vanilla, and stir until the peanut butter is melted and the mixture is smooth and combined.
• Place the Fritos (29.25 ozbags) in a very large mixing bowl. Pour the peanut butter mixture over the Fritos and gently stir until the Fritos are evenly coated.
• Transfer about half of the coated Frito mixture into the prepared pan and press it down gently with a spatula to form an even layer.
• Sprinkle half (1/2 cup) of the 1 cup mini chocolate chips evenly over that layer.
• Spread the remaining half of the coated Frito mixture over the chocolate chips and press gently to even it out. Sprinkle the remaining 1/2 cup mini chocolate chips evenly on top and press lightly to adhere.
• Let the pan sit at room temperature until the bars are set (or refrigerate to speed setting).
• Once set, cut into bars and serve.