cup corn chips, such as Fritos
miniature peanut-butter cup candies, such as Reese’s Peanut Butter Cups Miniatures
cup (1 stick) butter
cup light brown sugar
cups chocolate chips
Chopped peanuts for the topping (optional)
Preheat oven to 350°F. 1. Line 9”x13” pan with parchment paper or no-stick (release) foil 2. Place pretzels and corn chips in a 1-gallon zipper style plastic bag. Smash with a meat pounder or rolling pin. Set aside. 3. On medium heat, melt butter and sugar together, stirring constantly. Bring mixture to a boil and simmer for 1 minute. Pour crusted pretzel-corn chip mixture into the pan; stir to combine. Spread mixture in the bottom of the prepared pan. 4. Unwrap peanut-butter cups and add place on top of mixture in the prepared pan. 5. Bake for 8 minutes in pre-heated oven. (You may need to bake a little longer to soften the peanut-butter cups. They should be melted enough to spread when they are hot enough.) 6. Spread the melted peanut-butter cups evenly in the pan. Sprinkle chocolate chips over the mixture; return to the over for 1-4 minutes. Remove pan from oven. With a wooden spoon or silicone spatula, spread the softened chocolate over the mixture. Sprinkle with optional chopped peanuts. 7. Allow to cool, then move the pan to the refrigerator to chill thoroughly. Lift from the pan and cut into bars. 8. Store at room temperature or in the refrigerator. Note: There are several sizes of Hershey’s brand Reese’s Peanut Butter Cups; this recipe uses miniatures, which are packaged 40 pieces to a 12-oz bag.