Better Than T.J.’s Snacky Clusters

 

This is yet another case of the “salty loves sweet, sweet loves salty“ thing that I talked about here. Not too long ago I had been made aware of Trader Joe’s Snacky Clusters. Joe’s are rather small, and, in my opinion anyway, a bit pricey for what you get. Thinking that nothing could be easier than to make these at home, I did. The real bonus here is that you can use those broken chips at the bottom of bags to make this delicious treat. I used essentially the same ingredients as Trader Joe’s, namely, corn chips, potato chips, and pretzel bits, but I decided to go one better and also add some bits of brickle. That took these chocolaty clusters of salty deliciousness right over the top. These are easy to put together, so much so that the kids can do it. In fact, I think they would love, smashing melted chocolate, their favorite salty snack.

Better Than T.J.’s Snacky Clusters

2 c. milk chocolate chip

½ c. broken Fritos 

½ c. pretzel bites 

½ c. broken rippled potato chips 

½ c. Heath Bits of Brickle    

 Cover a cookie sheet with parchment paper (or a Silpat).

Place milk chocolate chips into a microwave safe bowl, and microwave in intervals, stirring after each 30 seconds. I found it took me one minute and 30 seconds to melt them into smooth chocolate.

When chocolate has melted, stir in Fritos, potato chips, pretzel bites, and bits of  Heath Bits of Brickle. Drop onto your parchment paper, and allow a couple of hours to firm. If you’re in a rush, you can place them in the refrigerator for about 20 minutes.

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Bacon Mushroom Caps

 

These are wonderful appetizers, easy to make and delicious. I have served them both at brunches and cocktail parties with equal success, and I always get requests for the recipe. Recipients are continually surprised by one of the ingredients - corn chips!

 Bacon Mushroom Caps

40 medium button mushrooms

½ lb. bacon, crisply cooked and crumbled

1 c. shredded Monterrey Jack cheese

½ c. butter, softened

½ c. finely crushed corn chips

2 cloves garlic, finely chopped

2 T. finely chopped onion

1 T. dry red wine

 Remove stems from cleaned mushrooms; chop stems. Combine stems with remaining ingredients. Fill mushroom caps. Place an inch apart on baking sheets and broil 5 to 7 minutes until lightly browned and bubbly. Serve hot.

 

Crush corn chips very fine. I used an ice cream scoop.The recipe calls for Monterrey Jack, but I used Fontina.Cook bacon until well done and crispy, and then chop with a sharp knife.Stir ingredients together well. I cubed the butter in order to allow it to more quickly incorporate.Rolling the filling into loose ball shapes makes it easy to fill each cap.

These are a MUST TRY!

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Fritos Brittle

I've been having fun sifting through recipes for snacks, treats, and sides to serve during the holiday season, and to perhaps bag up prettily and give as gifts. This recently caught my eye -- Fritos Brittle, an interesting taste treat served in The Chocolate Bar in Houston, TX. There are a variety of recipes, some of which include pecans, but I like this simpler version the best. We served it on some "test subjects" and it was very well received, though people were a bit hesitant when they first learned it contained corn chips.

Fritos Candy Brittle

2 cups pretzels

1 cup Fritos

12 mini peanut butter cups, unwrapped and halved

1 stick unsalted butter

1/2 cup brown sugar

2 cups semi-sweet chocolate chips

Optional: Some peanuts for the top

Preheat oven to 350ºF and line a 13×9-inch pan with parchment paper. Place pretzels in food processor and pulse to break - don't pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix. Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes. Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars (top with chopped peanuts if desired). Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, and then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break up the candy. Store in an airtight container.

Chocolate AND Fritos ...what's not to like?

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