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1
Preheat oven to 350 F.
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2
Break up Fritos and pretzels. You want them in smallish pieces but not pulverized. I put them in a Ziploc bag and whack them with the back of a ladle until they are broken up. Pour into large bowl and set aside.
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3
In saucepan over medium-low heat, melt butter. Once melted, add brown sugar, stirring frequently. Bring to a boil and boil for 1 minute then remove from heat. Stir in vanilla.
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4
Add butter/brown sugar mixture to Frito/pretzel mixture and stir to coat all pieces. Pour onto greased cookie sheet**. Sprinkle peanut butter chips on top and bake for 8 minutes.
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5
While Fritos are baking, place walnuts, cinnamon and white sugar in a nonstick skillet and toast for approximately 3 minutes, tossing frequently to prevent burning and to coat the walnuts with cinnamon sugar mixture evenly. Set aside.
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6
Remove Frito mixture from oven and turn off heat. Edges should be slightly golden brown and a tiny bit bubbly.
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7
Drizzle melted chocolate over Frito mixture. While still hot, top with coated walnuts and press them down with the back of a wooden spoon.
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8
Crush coarse salt in your fingers and sprinkle over the top. Put the entire thing back into the still warm oven for 5 minutes so that the salt and chocolate blend together a bit. Remove and place in fridge until hardened.
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9
Once cool and hardened, break into pieces.
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10
**I lined my cookie sheet with foil and sprayed generously with pan release. I hate to wash anything, never mind sticky gooey sugar.
