Crunchy chocolate peanut butter snack

    20 min

    If you love the salty/sweet or salty/chocolaty flavour combination, this is the perfect snack treat for you and/or the kids. Corn chips or tortilla chips beautifully blanketed by a sweet warm peanut butter and golden syrup mixture, then covered by milk chocolate which melts over everything and completes this crunchy, chocolaty, sweet and salty snack.

    80 people made this

    Serves: 18 

    • 300g tortilla chips
    • 200g caster sugar
    • 350g golden syrup
    • 260g smooth peanut butter
    • 485g milk chocolate

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a greased 25x38cm Swiss roll tin or roasting tin, place the tortilla chips.
    2. In a saucepan, bring the sugar and golden syrup to the boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this mixture over the chip and smooth level.
    3. Place the chocolate in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.

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    Reviews in English (70)


    These are a HUGE favorite with my crowd. I was asked to include them in a dessert buffet that I catered for a wedding -- but how to make them more attractive?? I used two bags of Fritos scoops and pick out the nicely shaped ones -- place them rounded side down on two wax-paper covered jelly roll pans -- put the rest of the "not so perfect ones" on a third covered sheet. Bring the sugar/corn syrup to a full roiling boil but then immediately remove from the heat and add the peanut butter and stir til smooth -- drizzle over the scoops, filling each little cup. Move fairly quickly, so the caramel doesn't set up. Pour the rest of the mixture over the "not so pretty" pan. Let them cool. Melt 6 oz chocolate chips in a baggie - snip a corner and drizzle over the perfect chips. You will need some more chocolate, if you want to put chocolate on the "not so perfect" pan. Chill (fridge or freezer) for a few minutes and they will snap apart. The perfect scoops will be quite attractive and the "not so perfect" pan becomes the cook's treat. The bride was ALMOST sorry she had a "regular" wedding cake -- "Coulda just gone with the Fruckies" ;-)  -  22 Nov 2005  (Review from Allrecipes US | Canada)


    What a fun idea! It was quick and easy to make and very tasty. I used a bag of milk chocolate chips instead of the candy bars, and had no problem with the chocolate melting. I will make this often. Thank you for the recipe!  -  25 Oct 2004  (Review from Allrecipes US | Canada)


    This is a hit anytime I make it! I suggest crushing up the cornchips a bit (not until they are crumbs but until they are broken in half), using about 1 and 1/4 cup of corn syrup, and using about 1 and 1/4 cup of peanut butter too. I've also had to put it all in the oven for a few minutes to get the chocolate to melt. And I prefer to break up the chocolate bars before placing them ontop.  -  20 Sep 2004  (Review from Allrecipes US | Canada)

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