Peanut Butter Chocolate Frito Munch

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A quick 4-ingredient sweet and salty recipe of Fritos corn chips and chocolate morsels covered in white chocolate and peanut butter then cooled into a candy bark.

When the kids were little, one of their favorite treats was a snack mix I made with Fritos corn chips, chocolate chips and peanut butter morsels (or sometimes Reese’s Pieces).

That morphed into a more complicated version where I’d scoop peanut butter on one end of the corn chip then dip it into melted chocolate.

They were reminiscing about it the other day and asked me why I never made it anymore (and hint-hint you should make it again).

I picked up some Fritos and decided to surprise them with it. Then I remembered what a pain it was because I’d have to handle every frito individually, freeze them so the peanut butter wouldn’t melt into the chocolate then dip them all.

Ain’t nobody got time for that.

Instead I just dumped the bag on a sheet pan, covered them with chocolate chips, then melted white chocolate chips and peanut butter together and swirled it all over everything.

It wasn’t the most gorgeous thing I’d ever made but it was a HIT! Once the concoction set up, I broke it into smaller clusters like I’d do with my White Chocolate Trash.

We blew through that first batch before the sun went down that day.

Everybody was still talking about it the next day (and hint-hint you should make it again) so I decided to make more then take pictures so I could share it with y’all.

This would be awesome with Reese’s Pieces sprinkled over the top. Do they make minis? Because that would be even better! Especially at Halloween!

INGREDIENTS FOR PEANUT BUTTER CHOCOLATE FRITO MUNCH

• Fritos corn chips
• Semi-sweet chocolate chips
• White chocolate chips
• Peanut butter

MORE EASY NO-BAKE MUNCHIES! 

AVALANCHE BOMBS - An easy recipe that’s somewhere between rice krispy treats and peanut butter fudge made with almond bark, peanut butter, crispy rice cereal, marshmallows and mini chocolate chips. 

WHITE CHOCOLATE TRASH - Also called Christmas Crack, this sweet and salty snack mix made with chex cereal, pretzels, peanuts, M&M’s and white chocolate is the perfect treat! 

BUTTERSCOTCH HAYSTACKS - Crunchy chow mein noodles and salty peanuts covered in buttery, sweet butterscotch. These eat a lot like chocolate covered pretzels with a perfect combo of salty and sweet! 

Recipe for Peanut Butter Chocolate Frito Munch

Peanut Butter Chocolate Frito Munch

Yield: 8 Cups

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinTotal time: 15 Min

A quick 4-ingredient sweet and salty recipe of Fritos corn chips and chocolate morsels covered in white chocolate and peanut butter then cooled into a candy bark.

Ingredients

• 1 15-oz bag Fritos corn chips
• 1 12-oz bag semi-sweet chocolate chips
• 1 12-oz bag white chocolate chips
• 1/4 cup peanut butter

Instructions

1. Line a large baking sheet with wax paper or aluminum foil then spread corn chips evenly in the pan.
2. Setting 1/4 cup aside to use later, sprinkle chocolate chips evenly over corn chips.
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.
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.
5. Sprinkle on remaining chocolate chips then allow everything to cool until firm.
6. Once firm, break mixture up into cookie-sized pieces. Store in an air-tight container up to one week.

Alternative Instructions:

1. Setting 1/4 cup aside to use later, place semi-sweet chocolate chips in the freezer at least 45 minutes.
2. Line a large baking sheet with wax paper or aluminum foil; set aside.
3. Add Fritos to a large mixing bowl; set aside.
4. 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.
5. Working quickly, gently stir melted white chocolate mixture into Fritos. Stir in frozen chocolate chips then spread evenly onto prepared baking sheet.
6. Sprinkle remaining chocolate chips evenly over coated Fritos then allow everything to cool until firm.
7. Once firm, break mixture up into clusters. Store in an air-tight container up to one week.

Notes

Both instruction methods work great and yield similar results. The standard method is much quicker and less fussy but can get a little messy when stirring everything together on the sheet pan.

https://www.southyourmouth.com/2023/12/peanut-butter-chocolate-frito-munch.html

Images and text © South Your Mouth 2023

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Easy German Chocolate Fudge

A simple, fool-proof recipe for chocolate fudge layered with coconut pecan German chocolate filling made easy with sweetened condensed milk.

JUMP TO RECIPE

Making fudge can be a challenge. I’ve sampled my share of sugar-grit from undercooked fudge and plenty of overcooked chalky fudge too.

A gozillion years ago when I was a teenager I made the recipe on the can of Eagle Brand sweetened condensed milk and haven’t made it any other way since.

It’s the easiest, simplest recipe out there and it’s always perfect because you can’t screw it up. Well, if you cook it way too long you can. But you won’t. It’s obvious when it’s done because it’s done as soon as the chocolate chips melt.

REASONS I LOOOOOVE THIS RECIPE FOR EASY GERMAN CHOCOLATE FUDGE

It's Practical – because the German chocolate filling is between the layers of chocolate fudge instead of on top, the fudge can be stacked which makes it perfect for displaying, storing and/or gifting. 

It's Fool-Proof – by using sweetened condensed milk instead of sugar, we don’t have to worry about reaching the correct temperature (too low and the fudge won’t set, too high and the fudge becomes brittle).

It's Decadently Delicious – there’s a reason gooey, caramelly german chocolate filling gets paired with chocolate: they’re perfect together! 

It's the Perfect Accompaniment – when I’m putting together homemade sweets for Christmas parties, cookie trays or gift baskets, I make a lot of treats that aren’t chocolate (thumbprint cookies, white chocolate trash, snowball cookies, butterscotch haystacks,  jim-jams, etc.) so I love to add this fudge for the chocolate lovers! 

Here are those recipes if you'd like to take a gander:

The BEST Thumbprint Cookies

White Chocolate Trash 

Snowball Cookies

Butterscotch Haystacks

Jim-Jam Cookies

INGREDIENTS NEEDED TO MAKE EASY GERMAN CHOCOLATE FUDGE

• Chocolate chips 
• Sweetened condensed milk 
• Vanilla extract 
• Brown sugar
• Sweetened flaked coconut
• Chopped toasted pecans
• Real butter
• Salt

I mentioned this above but I’m VERY MUCH about being practical when I make any recipe, especially sweets. I rarely make cupcakes because they’re a pain to store and transport unless you have a special carrier (I don’t).

I’m not into “special” stuff in the kitchen. I don’t do gadgets. I don’t like trendy appliances.

Whatever the opposite of a hoarder is, that’s what I am. I don’t like stuff. I really don’t like stuff on my counters. And I don’t like my cabinets and drawers filled with specialty items I will rarely use.

I have a crock pot and a stand mixer and… that’s about it. My family is too big for most air-friers (six teens and adults eat a LOT at suppertime) so I just use my convection oven to accomplish the same results. I don’t have an instant pot because I have a pressure cooker.

Uhhhhhh... where was I even going with this??? 

Oh yeah! I’m practical. Which is why I like this recipe because unlike most German chocolate fudge recipes, the filling is on the inside of the fudge, not on top. So I can store, display and/or transport this dreamy fudge easy-peasy because I can layer it or stack it in a container.

This is why I don’t make decorated sugar cookies. Or decorated anything really. I gotta stack it!! In smallish, tidy containers that don’t take up too much space in my life!

Recipe for Easy German Chocolate Fudge

Easy German Chocolate Fudge

Yield: 36 Pieces

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 20 M

A simple, fool-proof recipe for chocolate fudge layered with coconut pecan German chocolate filling made easy with sweetened condensed milk.

Ingredients

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 14-oz can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt
• German Chocolate Filling (below)
• 2 tablespoons each coconut and chopped pecans

German Chocolate Filling

• 1 14-oz can sweetened condensed milk
• 1/2 cup brown sugar
• 1/2 cup real butter
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups sweetened flaked coconut
• 1 1/2 cups finely chopped toasted pecans

Instructions

1. Line a 9x9 baking dish with wax paper or aluminum foil; set aside.
2. Prepare German chocolate filling first (see below). While the filling is cooling slightly, make the chocolate fudge.
3. To make the chocolate fudge, combine one can sweetened condensed milk, chocolate chips and salt in a double boiler. Heat over medium heat just until chocolate is melted, stirring continually (do not overcook – heat only until chocolate melts). Stir in vanilla extract.
4. Spoon half of the chocolate fudge into the bottom of the prepared pan then spread evenly.
5. Dollop German chocolate filling on top of chocolate fudge then spread evenly.
6. Spoon remaining chocolate fudge over German chocolate filling then spread evenly.
7. Sprinkle coconut and pecans over fudge. Cool to room temperature then cover. Refrigerate fudge one hour OR let set 6-8 hours until completely set.
8. Remove fudge from pan (lifting up on the wax paper or foil) then cut into 36 squares.

German Chocolate Filling:

1. Combine sweetened condensed milk, brown sugar, butter, vanilla and salt in a saucepan then heat over medium-high heat until boiling, stirring constantly.
2. Once boiling, cook and stir for 2 minutes. Remove from heat.
3. Stir in coconut and pecans. Let mixture cool a bit while preparing the chocolate fudge (no more than 10 minutes).

Notes

• I really do think you should toast the pecans. This is one of those recipes that's worth the effort because you can really taste the pecans when they're toasted. I just toss mine in the pan I'm going to make the German Chocolate Filling then heat them on the stove until fragrant.
• You can absolutely toast the coconut too if you'd like.
• Use salted butter in the German Chocolate Filling or increase the salt to 1/4 teaspoon.

https://www.southyourmouth.com/2022/12/easy-german-chocolate-fudge.html

Images and text © South Your Mouth LLC 2022

german chocolate, coconut, pecan, fudge, chocolate chips, semi-sweet, sweetened condensed milk, eagle brand, millionaire, best, how to, layered, candy, christmas, fool-proof, no-fail, caramel

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Avalanche Bombs (No-Bake Cookies)

Home » Cookies » Avalanche Bombs

An easy no-bake recipe that’s somewhere between rice krispy treats and peanut butter fudge made with almond bark, peanut butter, crispy rice cereal, marshmallows and mini chocolate chips.

You’ll have to forgive my photos here. I wasn’t planning on posting these to the blog when I set out to make them the other day, but I decided to at the last minute and just quickly snapped a few pictures without setting up for it. I'll update with better photos the next time I make these!

It never occurred to me to make these for y’all because it’s a pretty popular recipe and I figured you’ve probably seen them plenty. But when I got done making them I realized I veer from the standard recipe a good bit.

And, well, I like my version better so I thought I might share it with you!

The original recipe is called Avalanche Cookies but I can't bring myself to call them cookies because… they’re not. They’re somewhere between peanut butter fudge and rice krispy treats. We’ve always called them Avalanche Bombs at my house so that’s what I’ll call my recipe.

These are a MAJOR favorite of ours. I make them every Christmas and for birthday parties mostly but sometimes the kids just randomly ask for them and I’m happy to whip up a batch because they’re so easy and because I looooooove them!

I’m not a big marshmallow person but the marshmallows totally work in these treats. I think they cut the sweetness and denseness a bit so instead of a heavy, overly sweet confection, you have a light and airy, perfectly balanced little sweet treat!

The rice cereal adds a crispy surprise that I love too! Most recipes mix the rice cereal in with the hot almond bark mixture but I like to add them after the mixture has cooled a bit which prevents them from getting soft. I mean, they’re in there for crispiness to why not do what we can to keep them crispy, right?

My ingredients are the same as the original “cookies” but the quantities are pretty different and the way the recipe is assembled is different too. I’ve been making these for years and my version takes a really good recipe to one that is spot-on perfect (to me anyway!).

A FEW NOTES ABOUT AVALANCHE BOMB NO-BAKE COOKIES

• You can use white chocolate chips or "white chips" they're sometimes called (2 12-oz bags) BUT you will need to reduce the peanut butter to 1.5 cups.
• Oddly enough, the Wal-Mart brand vanilla almond bark is my favorite 🤷    
• I always use the double-boiler method to melt the almond bark because I think it’s easier than stop/start/stirring a dozen times with the microwave method.
• If you make these in the summer or your kitchen is extra warm, you’ll likely want to portion these onto baking sheets then let them set up in the fridge or it could take a long time for them to firm up.
• I use a 1.75-inch (2 tablespoon) cookie scoop for these which yields exactly 60 bombs.
• I usually pile these up on a cake stand then cover with the glass top and they will last at least a week. They don’t have to be in an air-tight container and they look so inviting and delicious on display!

Recipe for Avalanche Bombs No-Bake Cookies

Avalanche Bombs (No-Bake Cookies)

Yield: 60 treats

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

An easy no-bake recipe that’s somewhere between rice krispy treats and peanut butter fudge made with almond bark, peanut butter, crispy rice cereal, marshmallows and mini chocolate chips.

Ingredients

• 1 24-oz package white almond bark
• 2 cups creamy peanut butter
• 4 cups crispy rice cereal
• 2 1/2 cups mini marshmallows
• 3/4 cup mini chocolate chips

Instructions

1. Place mini chocolate chips in the freezer while you make the recipe. This ensures the chips don’t melt when mixed in with the warm ingredients.
2. Melt almond bark per package instructions.
3. Stir in peanut butter until completely smooth. Set mixture aside while you assemble the other ingredients. Stir occasionally.
4. Add rice cereal and marshmallows to a large mixing bowl; set aside. Go stir the almond bark.
5. Line a clean work surface with parchment or wax paper. If you don’t have time to let these set up at room temperature and would rather pop them in the fridge, use baking sheets instead. Go stir the almond bark.
6. When the melted almond bark and peanut butter mixture has cooled about 10 minutes, stir well then pour into bowl with rice cereal and marshmallows.
7. Just before you’re ready to portion these out, stir in the mini chocolate chips.
8. Using a cookie scoop or 2 spoons, scoop mixture into small portions onto lined work surface or baking sheets.
9. Let set for about 2-3 hours at room temperature or until firm (or refrigerate for 30 minutes). Store at room temperature up to one week.

Notes

• You can use white chocolate chips or "white chips" they're sometimes called (2 12-oz bags) BUT you will need to reduce the peanut butter to 1.5 cups.
• Oddly enough, the Wal-Mart brand vanilla almond bark is my favorite.   
• I always use the double-boiler method to melt the almond bark because I think it’s easier than stop/start/stirring a dozen times with the microwave method.
• If you make these in the summer or your kitchen is extra warm, you’ll likely want to portion these onto baking sheets then let them set up in the fridge or it could take a long time for them to firm up.
• I use a 1.75-inch (2 tablespoon) cookie scoop for these which yields exactly 60 bombs.
• I usually pile these up on a cake stand then cover with the glass top and they will last at least a week. They don’t have to be in an air-tight container and they look so inviting and delicious on display!

https://www.southyourmouth.com/2021/12/avalanche-bombs.html

Images and text © South Your Mouth LLC 2021

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White Chocolate Trash

Home » Desserts » White Chocolate Trash

Also called Christmas Crack, this sweet and salty snack mix made with chex cereal, pretzels, peanuts, M&M’s and white chocolate is the perfect treat!

Updated 4/13/26

The first time I ever had this sweet and salty treat was when my neighbor, Terri, brought it to our house for a Christmas party we were hosting.

Being the generous person she is, when it was time to pack up and head home, Terri left all the extra with me. I sampled some of it during the party but I didn’t really zero in on it that night because there was so much else to eat and because I was playing hostess.

Well, the next day I nibbled on a hunk of it and after that, could NOT keep my hands out of the bowl! It’s addictive!

Maybe that’s why some people call this Christmas Crack!

Because it’s such a perfect recipe for any holiday (just use whichever holiday colored M&M’s) I wanted to make some a few months later for Easter. I couldn’t get in touch with Terri so I just googled the recipe, found one that looked good and made it.

It was NOT the same as what Terri had made. Terri’s recipe is PERFECT.

It has the scientifically correct proportion of sweet and salty and the perfect combination of textures for complete and total palatal bliss.

I emailed Terri and asked for her recipe and she sent it to me. Then another year went by and I wanted to make it again and… well, I’d lost the recipe. So, I had to ask her for it. Again. 😬

Another year went by and I needed her recipe YET AGAIN so I just searched through our texts until I found the last time she sent it to me. So I decided I would share the recipe here so I would always have it and never have to bug her for it again!

And also because I think this is THE BEST recipe for this treat. I’ve had several versions of it but I swear this one is better! These very specific ingredients are what make this version of the recipe the best!

I've made this with Rice Chex and Cripix cereal and I think the Corn Chex is definitely better! And I think you have to use dry roasted peanuts, not cocktail or party peanuts. AND I think the Rold Gold brand pretzels are best in this. All these little things I'm being nitpicky about are what make this recipe spectacular.

INGREDIENTS FOR THE BEST WHITE CHOCOLATE TRASH

• Corn Chex cereal
• Rold Gold Tiny Twist pretzels
• Dry roasted peanuts
• White chocolate chips
• Plain M&M's

This goes by several different names: Christmas Crack, White Trash, White Chocolate Chex Mix and combinations of the same. I think Terri actually calls hers Christmas Crack but I’m not sure I love the idea of putting those two words together.

I grew up in a small, rural town and actually knew quite a few crackheads… and… there was nothing merry and bright about their addiction. So, I just decided to call this White Chocolate Trash to be safe. 

Of course, I grew up knowing quite a bit of white trash too, so maybe that wasn’t the best choice either. HA!

You can tailor this recipe for any holiday! Just use M&M’s for whichever holiday is in season and coordinating sprinkles (the sprinkles are optional but fun for the kiddos). Or just make it with regular M&M’s if you’re making it for just any old regular day!

Since it's Christmastime now, I made this batch with red and green holiday M&M's and THE CUTEST Christmas sprinkles. If you look closely at the sprinkles, there are teeniney Christmas trees and stars in the mix! I picked these up at Home Goods this weekend if anyone wants to look for them.

Recipe for White Chocolate Trash Christmas Crack

White Chocolate Trash

Yield: 16 cups

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 2 MinInactive time: 30 MinTotal time: 47 Min

Also called Christmas Crack, this sweet and salty snack mix made with chex cereal, pretzels, peanuts, M&M’s and white chocolate is the perfect treat!

Ingredients

• 6 cups Corn Chex Cereal
• 6 cups small pretzels
• 1 16-oz jar dry roasted peanuts
• 1 11-oz bags plain M&M’s
• 2 12-oz bags white chocolate chips
• 2 tablespoons vegetable oil
• Sprinkles (optional)

Instructions

1. Combine cereal, pretzels, peanuts and M&M’s in a very large bowl (I usually divide everything evenly between two bowls so I don’t make a mess stirring).
2. Line two baking sheets with wax or parchment paper; set aside.
3. Combine white chocolate chips and vegetable oil in a microwave-safe bowl then heat and stir at 30-second intervals until chocolate is melted. Be very careful not to overheat the white chips as the melted mixture can "seize up" if it starts to burn.
4. Pour melted chocolate over dry ingredients then gently fold until well combined. Spoon mixture onto baking sheets, spread to cover pans then add sprinkles on top.
5. Cool in the refrigerator until set. Break cooled mixture into chunks then store in an air-tight container at room temperature.

Notes

• White chips will overheat and "seize up" very easily (even with a double-boiler). Be sure to heat them just until melted.
• I've tried this several ways and I really, truly believe to make THE BEST batch you should use these exact ingredients (see post above for more details).
• At some point they stopped calling them "white chocolate chips" and now they're all called "premium white morsels" or "white baking chips". Just look for the white morsels next to the chocolate chips!

https://www.southyourmouth.com/2018/12/white-chocolate-trash.html

Images and text © South Your Mouth LLC 2018

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