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Cuban Lunch Candies Recipe

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This recipe for Cuban Lunch Candies is from The Zirka Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. peanut butter chips
2 c. butterscotch chips
2 c. chocolate chips
1 1/2 c. crushed ripple potato chips
1 1/2 c. peanuts (salted or unsalted)
Directions:
Directions:
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 mini cupcake paper cups. (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set. You can also add 1/2 c. coconut to melted chips and pretzels. To speed up chilling time, pop them into the freezer for a few minutes.

 

 

 

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