I stumbled across this recipe for Texas Brittle today on one of the blogs I subscribe to. I figured it sounded quick and easy, not to mention delicious. We had chocolate-covered potato chips at our wedding, which at the time was a VERY strange thing. But they were fantastic. I love the salty-sweet combination so I knew this would be right up my alley. I knew Carter would be in bed by the time it was ready, so I let him lick the spoon.
He thought it was hilarious when he looked in the mirror. Silly kid.
So, the recipe is really simple. Take a few handfuls of pretzel sticks and put them on a 9×13 baking sheet, and top them with a few handfuls of Fritos. Drizzle melted chocolate chips (I used half of a semi-sweet bag; about 6 oz) over it, and then top with chopped pecans. Stick the pan in the freezer for a bit to harden the chocolate, and then you’re good to go!
The only thing I would do differently next time is to mix together the pretzels and Fritos. I had a lot of lower level pretzels that missed out on chocolate. Poor little sticks. Anyway, happy chomping!