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Peanut Butter Frito Bars are sweet, salty, crunchy, chewy, and knock-your-socks-off delicious! This twist on a cornflake cookie will become your new go-to dessert snack!

This is a quick, easy, and hard-to-eat-just-one recipe that’s great for parties, tailgating, and potlucks. They travel well. (Although, I do recommend substituting sprinkles or another topping instead of chocolate if it’s hot out and you’ll be outside.)

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Peanut Butter Frito Bars


If you’re familiar with Cornflake Cookies (a lot of school cafeterias served them) the base of this recipe is the same. Basically, I used Frito corn chips instead of cornflake cereal. Fritos offers a really nice salty crunch that pairs extremely well with the sweet peanut butter base.

These bars are no-bake and they only take just a few minutes to melt the peanut butter and sugar on the stovetop. The most difficult part of the recipe is allowing them to cool and set up before cutting and eating! (They are good warm and gooey but just a little messy.)

Additionally, you can drop them by spoonfuls and make cookies, make them into a thin ‘bark’, or make them into a thicker bar as I did. I used a 9×13-inch baking pan. I liked the thickness this save made the bars.

Peanut Butter Frito Bars


It’s really very simple. First, spread Frito corn chips in a parchment or foil-lined 9×13-inch baking pan.

Next, in a saucepan over medium heat, bring corn syrup and sugar to a boil. Stir this mixture frequently to help dissolve the sugar and keep it from scorching on the bottom. Boil it for one minute then remove from heat and stir in the peanut butter. Stir until smooth and pour over corn chips.

That’s it! So simple.

Furthermore, I added toffee bits and drizzled melted chocolate over the top. However, you can totally skip this part if you want. They are just as good with out it.

Peanut Butter Frito Bars


  • I prefer these bars best at room temperature. Keep in an airtight container on the counter for up to 3 days.
  • Alternately, you can keep them fresh for longer in the fridge. Refrigerate in an airtight container for up to one week.


Yes, they freeze beautifully. To freeze, cut the bars into single servings and layer in a sealed container. You’ll need to place parchment paper between layers or they’ll stick together. They keep frozen for up to 3 months.

To serve from frozen, all the bars to thaw overnight on the counter.

Peanut Butter Frito Bars


  1. Oatmeal Caramel Crush Bars
  2. Graham Cracker Cookie Bars (Magic Cookie Bars)
  3. Pecan Pie Magic Cookie Bars
  4. Pecan Shortbread Toffee and Rolo Magic Cookie Bars
  5. Oreo Magic Bars
  6. Oatmeal Cookie and Cream Bars
  7. Chocolate Peanut Butter Bars
  8. Peanut Butter Cookie and Cream Bars
Peanut Butter Frito Bars

⭐⭐⭐⭐⭐Have you tried these cookies? Please consider leaving a 5-star rating and comment.

Peanut Butter Frito Bars

Peanut Butter Frito Bars

An easy 5-minute salty, sweet dessert made with corn chips, syrup, sugar, and peanut butter.
Author: Paula
5 from 12 votes
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Prep Time: 2 minutes
Cook Time: 3 minutes
Servings: 20 servings
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  • 10 -ounce bag Frito corn chips
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup peanut butter creamy or chunky
  • 2 – 3 ounces chocolate for drizzle, optional
  • cup toffee bits optional


  • Spread corn chips in a greased 9×13-inch baking pan.
  • In a medium saucepan over medium heat, bring corn syrup and sugar to a boil. Whisk and boil until the sugar is dissolved. (Approximately 1 minute.)
  • Remove from the heat and stir in the peanut butter. Stir until smooth.
  • Evenly pour over the corn chips.
  • Sprinkle the toffee bits over the top while the mixture is still warm. (This step is optional.)
  • Melt the chocolate in a ziptop bag in the microwave in 30-second increments. Mash until smooth. Snip the corner with scissors and drizzle over the corn chips. Allow the bars to cool completely before cutting.
  • Store on the counter in an airtight container.


I seen bags range from 9.75 to 10.5 ounces. Not sure why but either size will work.


Calories: 199kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 71mg | Potassium: 105mg | Fiber: 1g | Sugar: 28g | Calcium: 10mg | Iron: 1mg
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  1. Made these tonight, when I cut them, some of the Fritos were left behind, should I had stirred the Fritos with the peanut butter mix?

  2. If I only have dark corn syrup would that work? Any need to adjust sugar amount if I substitute ?

  3. 5 stars
    Years ago I found this recipe in Taste of Home magazine and they were called Kooky Kookies. I’ve made them so many times and family and friends love them. I will have to try adding the toffee bits which is a fav of mine!

  4. 5 stars
    This is the bomb diggety. Love it sweet salty chocolaty delicious

  5. 5 stars
    We are a peanut butter loving family, and my husband thinks these are awesome! I mean, sweet, salty, and peanut butter, what’s not to like?! Oh, and so easy to make, too!

    1. We are too. My son literally took a peanut butter sandwich (no jelly) to school every single day for 13 years.🤦‍♀️😅

    1. Hey, not sure why it dropped that but 9.75 to 10.5 ounces will work. I’ve seen bags both of these sizes and either will work.

    1. Hey, not sure why it dropped that but 9.75 to 10.5 ounces will work. I’ve seen bags both of these sizes and either will work.

  6. This looks like a keeper – can you clarify the quantity of corn chips? Love your recipes!

    1. Hey, not sure why it dropped that but 9.75 to 10.5 ounces will work. I’ve seen bags both of these sizes and either will work.

    1. Hey, not sure why it dropped that but 9.75 to 10.5 ounces will work. I’ve seen bags both of these sizes and either will work.

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