|Cuban Lunch (Gluten Free)|
Apparently the name comes from an old chocolate bar that was made of similar ingredients (must be before my time), so I'm glad I can still enjoy the flavours of that candy bar in a homemade form. Most people fill mini muffin papers with the mixture, but I couldn't find any so I just dropped spoonfuls on parchment paper. I think I like this method better because you can make them much smaller and they fit tighter in a container.
So you can all thank Sue for this delicious and easy recipe :)
(makes probably like 30 but it all depends on the size. Recipe can be easily halved, doubled, tripled or multiplied by 1.683 if you really want. Just add equal amounts of everything!)
1 cup Semi-sweet Chocolate Chips (or milk chocolate)
1 cup Butterscotch Chips
1 cup Ripple Potato Chips (crunch them up a bit)
1 cup Peanuts (salted or plain, whatever you have) - I broke all of mine into halves
On med-low heat, melt chocolate and butterscotch chips in a medium sized pot, stirring constantly.
Once completely melted, remove from heat and stir in potato chips and peanuts.
Drop teaspoons of mixture on to parchment paper or into mini muffin papers.
Let cool at room temperature until firm.
Keep frozen in an airtight container.
|place chocolate and butterscotch chips in medium pot|
|melt chips over med-low heat, stirring constantly|
|once completely melted, remove from heat|
|add peanuts and potato chips|
|mix so everything is coated in chocolate|
|spoon on to parchment paper|
|let sit at room temperature until firm|
|store in an airtight container in the freezer (next to the rest of your gf Christmas baking)|