Prepare a cookie sheet or flat surface with a layer of parchment paper and set aside.
Then, in a medium saucepan add the sugar, corn syrup and peanut butter.
Stir with a wooden spoon and cook over medium heat until the mixture boils gently and the ingredients are incorporated.
Remove the hot candy from the burner and stir in the Frito chips. Gently combine until lightly coated.
Spoon Frito mixture onto a parchment lined baking tray or counter. These are about 2 tablespoons each but feel free to adjust the size to your liking.
Let them cool for about 30 minutes at room temperature.
Meanwhile in a microwave safe bowl melt the chocolate chips in 30 second intervals until smooth and melted. You can add a little bit of coconut oil to aid with the melting process if desired.
Then, use a fork to drizzle the chocolate over the candies and top with sprinkles.
Cool completely and allow the chocolate to set. Serve and enjoy!
Notes
Store leftovers in an airtight container and enjoy for up to 5 days.