Chocolate Frito Bark

July 10th, 2011

OK, so I saw Texas Frito Brittle on a cooking show and had to change it up for last week’s family vacation. I have quite a bit left, since I think people were afraid of it, so I’ll take a picture next time I get it out of the fridge. Once again….measurements are sketchy, if at all.

I used a cookie sheet with edges, lined with waxed paper for this, so measurements should be adjusted to the size of your pan.

On the waxed paper, I spread thin layers of:
Crushed Peanut Butter Pretzels
Roasted, Salted Cashews
Chopped, Dried Fruit (Trader Joe’s Mix)

I melted every plain chocolate I had in the house, from Semi-sweet to unsweetened: some Lindt, lots of Baker’s, some Hershey’s Miniatures… and poured it over everything.

I put the pan on a rack to cool to room temperature, then put it in the fridge. I broke it into pieces and put it in to gallon zipper bags, and have kept it chilled.

The Frito taste doesn’t overwhelm the chocolate, but adds a great texture, staying crunchy. The fruit adds just that bit of chewy sweetness. OK, so I love things mixed in to my dark chocolate.

Pics to come soon!

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