Cuban Lunch Treats are sweet, salty treats perfect for holiday entertaining that are a snap to make!
Cuban Lunch Treats really needs to be shared with all of you. I do not want you to miss out on these little amazing little snacks. They always make it onto my Christmas recipe roster and I really think they should be on yours as well. Cuban Lunch Treats are a little bit salty and a whole lot chocolately! They are meant to be little since they pack such a big chocolatey crunch.
I thought that I would do a little intel on where exactly Cuban Lunch Treats came from. So, I did some digging on google. Much to my surprise, I discovered the recipe is a copycat of a candy bar that was once manufactured in Winnipeg. What is so unusual about that, you ask? Well, I just happen to be from Winnipeg! I had no idea that all of this was happening in my hometown! I suppose it does explain how my sister got her hands on the copycat recipe. I wish I could tell you that how she obtained the recipe was a fantastic story of clandestine meetings with one of the candy bar employees, but such is not the case. It was given to her by one of my niece’s friend’s mom. Kudos to Nicky’s mom for sharing!
Cuban Lunch Treats are great to serve to visitors during the holiday season. They are definitely a part of my family’s holiday baking line up and for good reason, trust me. The sweet and salty combination make these treats disappear very quickly. You family is going to LOVE these chocolately morsels as much as mine does. While they are perfect for Christmas baking, they really should be enjoyed all year long! Without further ado, you can find the recipe for Cuban Lunch Treats below! Time to get baking!
- 2 Cups Peanut Butter Chips
- 2 Cups Butterscotch Chips
- 2 Cups Chocolate Chips, semi-sweet or milk chocolate
- 1 1/2 Cups Crushed Ripple Potato Chips
- 1 1/2 Cups Crushed, Salted Peanuts
In a medium saucepan, melt the peanut butter, butterscotch and chocolate chips together. If you have a double boiler, this would work best to avoid possibly burning the chips. If you don’t have a double boiler, be sure to carefully watch that they don’t burn. Once they are melted, remove from heat and add in the crushed peanuts and ripple chips. Mix well. Spoon into the baking cups, then refrigerate to set the candies. That is all there is to it!
Below is a picture of the crushed peanuts and ripple chips. I want to give you an idea of what consistency you are aiming for. It may seem odd to add ripple potato chips to a recipe for choclates but honest, this ingredient is a must! In order to achieve the salty component to these treats, you have to include the ripple chips. I use small baking cups but if you are served these at my sister’s house, expect to see them in a much larger form! She doesn’t see the point is messing around with small sized baking cups. She definitely has a point but I used small ones this time so that there would be lots for the party coming up! Either way is totally fine. I based the serving size on the small baking cups just so you know.
In addition to my family’s already delicious line up of Christmas goodies like butter tarts and Nanaimo bars, Cuban Lunch Treats have edged their way in to become an annual festive treat. I am sure you can see why!