Lightly grease a 9 x 13-inch baking pan with nonstick spray, or line it with parchment paper. Spread the Fritos evenly across the pan, keeping the chips whole rather than crushing them.

Add the granulated sugar and light corn syrup to a saucepan over medium heat. Stir until the sugar dissolves and the mixture reaches a full boil.

Boil the syrup mixture for about 1 minute, stirring frequently. Remove the saucepan from the heat as soon as the minute is complete so the finished bars stay chewy instead of becoming hard.

Stir the creamy peanut butter into the hot syrup until smooth. If using unsalted peanut butter, add a small pinch of salt, remembering that the Fritos already provide substantial salt.

Immediately pour the hot peanut butter mixture over the Fritos, distributing it as evenly as possible. Gently press or spread the coating over the chips without pulverizing them.

Allow the bars to cool until firm, about 30 to 60 minutes. For cleaner cuts, chill them briefly before slicing into approximately 24 squares or rectangles.

If desired, melt the semisweet chocolate chips and drizzle the chocolate over the cooled bars. Let the drizzle set before serving or stacking.