4 cups Fritos
2-3 cups Peanut Butter Caramel Sauce, warmed
10 strips CRISPY bacon, chopped or crumbled
2 cups milk chocolate, chopped
2 cups dark chocolate, chopped
Line a 15×10” jelly roll pan with foil. Lightly spray.
In a double boiler over simmering water (ensuring that the bottom of the top pan doesn’t touch the water in the bottom pan) melt the chocolate until smooth and creamy.*
Pour all but 1 cup of chocolate into the pan. Gently spread even.
Place the pan in the fridge for 10 minutes. Remove the pan (the chocolate should not be all the way set – just slightly firm.
Sprinkle on 2 cups of Fritos and half of the bacon.
Pour the Peanut Butter Caramel Sauce over top trying to cover everything.
Top with the remaining Fritos, bacon and drizzle on the remaining chocolate sauce. Chill in the fridge for at least 1 hour or until the chocolate is firm and hard.
Place the ‘brick’ onto a large cutting board and with a very sharp knife, cut into bite sized pieces. Store in the fridge in an air tight container.