Step 1

Line a large baking sheet with wax paper or aluminum foil then spread corn chips evenly in the pan.

Step 2

Setting 1/4 cup aside to use later, sprinkle chocolate chips evenly over corn chips.

Step 3

Melt white chocolate chips and peanut butter together in the microwave, stopping and stirring every 30 seconds. Take care not to overheat as the white chocolate will “seize up” if heated too long.

Step 4

Drizzle white chocolate mixture evenly over corn chips and chocolate chips. Working quickly before the white chocolate cools, use a rubber spatula to gently stir everything around a bit to better coat all the chips and to swirl the chocolate chips into the white chocolate a little.

Step 5

Sprinkle on remaining chocolate chips then allow everything to cool until firm.

Step 6

Once firm, break mixture up into cookie-sized pieces. Store in an air-tight container up to one week.

Step 7

Setting 1/4 cup aside to use later, place semi-sweet chocolate chips in the freezer at least 45 minutes.

Step 8

Line a large baking sheet with wax paper or aluminum foil; set aside.

Step 9

Add Fritos to a large mixing bowl; set aside.

Step 10

Melt white chocolate chips and peanut butter together in the microwave, stopping and stirring every 30 seconds. Take care not to overheat as the white chocolate will “seize up” if heated too long.

Step 11

Working quickly, gently stir melted white chocolate mixture into Fritos. Stir in frozen chocolate chips then spread evenly onto prepared baking sheet.

Step 12

Sprinkle remaining chocolate chips evenly over coated Fritos then allow everything to cool until firm.

Step 13

Once firm, break mixture up into clusters. Store in an air-tight container up to one week.