Name: Cuban Lunch Candies
Ingredients: 32 - 36 mini-cupcake liners; 2 cups peanut butter chips; 2 cups butterscotch chips; 2 cups chocolate chips; 1-1/2 cups ripple potato chips, crushed; 1-1/2 cups peanuts, salted or unsalted

Cuban Lunch Candies

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Ingredients

32 – 36 mini-cupcake liners
2 cups peanut butter chips
2 cups butterscotch chips
2 cups chocolate chips
1-1/2 cups ripple potato chips, crushed
1-1/2 cups peanuts, salted or unsalted

Instructions

Place mini-cupcake liners in mini-cupcake muffin tins; set aside.
In a large saucepan, over medium/low heat, stir together peanut butter, butterscotch and milk chocolate chips until melted and smooth.
Stir constantly to ensure the mixture does not burn; this can happen very quickly if unattended.
Turn heat to low; stir in crushed potato chips and peanuts.
Remove from stove; use a small cookie scoop, or spoon, carefully scoop 1 – 2 tbsp. into each cupcake liner.
Place candies in the refrigerator and chill until set.

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