Cuban Lunch

By Rodeo

Ingredients

• 2 cups peanut butter chips
• 2 cups butterscotch chips
• 2 cups chocolate chips
• 1 ½ cups crushed ripple potato chips
• 1 ½ cups peanuts (salted or unsalted)

Preparation

Step 1

Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler. Add crushed potato chips and peanuts. Mix together with melted chips. Spoon into cupcake paper cups.

Variation: Add ½ cup coconut to melted chips and peanuts. Or, for a less sweet version, use 4 cups peanut butter chips instead of butterscotch and chocolate chips.