Cuban Lunch

This is a favourite at Christmas! I make these in mini-cupcake wrappers rathen than in a cake pan but you can do either.

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INGREDIENTS

  • 270 g package of butterscotch chips
  • 270 g package of peanut butter chips
  • 270 g package of semi-sweet chocolate chips (or darker chocolate if yu want)
  • 1 cup of salted peanuts chopped
  • 1 cup of crushed ripple chips

At Christmas, chopped Craisins are a nice addition. Use about 1 3/4 c.

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Melt all the chips together in a double boiler.
  2. Once ships are melted add the peanuts and potato chips.
  3. Put in mini-cups or pour into a cake pan lines with parchment paper and let it harden in the fridge.
  4. If you use a cake pan, let it soften a bit at room temperature before cutting it into squares.

TIPS & HINTS