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Cuban Lunches | Culinary Cool www.culinary-cool.com

Cuban Lunches

Course Dessert
Cuisine American
Keyword Butterscotch Chips, peanut butter, Potato Chips
Prep Time 5 minutes
Cook Time 15 minutes
Idle Time 1 hour
Total Time 20 minutes
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.