Servings 24 individual cups
- 1 270g pkg semi-sweet chocolate chips
- 1 270g pkg butterscotch chips
- 1 270g pkg beanut Butter chips
- 1 255g pkg ripple potato chips, crushed
Place paper cupcake liners on a cookie sheet and set aside.
In the top of a double boiler, melt together semi-sweet, butterscotch and peanut butter chips.
Stir in crushed potato chips. Add as much or as little of the bag as you want. I like mine heavy on the chips (you get more cuban lunches this way).
Scoop about 2 tbsp of the mixture into each cupcake liner and let them sit until firm. You can also pop them into the fridge to speed up the process.