White Chocolate Frito Popcorn
I like love Frito’s. In fact, I’m pretty sure they have crack in them. Especially the Frito’s Scoops. They simply have a perfect amount salt and corn and crunch. They’re perfect. If you’ve been reading for a while, you may have picked up on my love of Frito’s.
I made Frito Candy over four years ago! I think that was the first time I had Frito’s and chocolate. Then I was inspired about a year and a half later to take a stab at putting Frito’s into a cupcake. They were delicious but not very pretty. Then last year, I perfected the Frito Cupcake. Seriously, those guys are dangerously delicious.
So yea, I love Frito’s. So when I saw this recipe I knew I’d be making it soon. It makes the perfect snack because it’s sweet and salty in a perfect ratio. The white chocolate binds all the delicious pieces together and the M&Ms give a great pop of color and chocolate! I (obviously) used Scoops for this recipe. This recipe can be cut in half or doubled easily. I used homemade microwave popcorn.
Two Years Ago: Gingerbread Apple Upside Down Cake
Four Years Ago: White Chocolate Mocha Cupcakes
White Chocolate Frito Popcorn
Yield: Serves 6-8
Ingredients:
8 cups of popped popcorn
1 lb (16 ounces) white chocolate or almond bark
2 cups Frito's, crushed
1 1/2 cup M&M’s
Directions:
Pop corn according to package directions.
Put popped corn and crushed Fritos into a large bowl. Make sure to get all of the unpopped kernels out.
Melt chocolate in a microwave safe bowl in 30 second increments, stirring in between, until melted.
Pour melted chocolate over popcorn mixture and mix with your hands to coat completely. Pour onto a wax paper or parchment paper lined cookie sheet and sprinkle with M&Ms. Mix a little more to incorporate M&Ms.
Allow to cool and serve.
Recipe from The Girl Who Ate Everything, originally from Your Homebased Mom
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Per usual, these look fantastic! Wishing you and C a Merry Christmas!
These look delicious and they are very festive! Normally peppermint recipes don’t really catch my eye, but I will definitely have to try this one. Thanks!
Jess
http://flourchildjessie.blogspot.com/
you taking full advantage of the peppermint chocolate combo in all forms is highly appreciated. These look delightful. Merry Christmas Jen!
Do you add the crushed peppermint before or after adding the chocolate chips?
beantownbaker — December 17th, 2013 @ 10:58 am
At the same time that you add the chocolate chips. I’m updating the recipe to be more clear.
I was wondering if i could just do a second cup of regular sugar instead of the brown sugar? i am all out…
beantownbaker — December 26th, 2013 @ 10:57 am
Hi Taylor. Sorry for not responding sooner, I was offline for the holidays. The brown sugar really enhances the texture of these cookies. If you have molasses, you can make your own brown sugar by mixing molasses and white sugar. Otherwise, go ahead and use all white, just be aware that they won’t be as soft and chewy. Happy Holidays!
Do I need to adjust the recipe for my high altitude?