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A Cookbook of Memories

Cookies, Bars & Candy

CUBAN LUNCH
Donna Peck-Harland, Kirkfield Park United, Winnipeg

2 cups peanut butter chips 1 cups crushed ripple potato chips
2 cups butterscotch chips 1 cups peanuts (salted or unsalted)
2 cups chocolate chips
Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler. Add crushed potato chips and peanuts. Mix together with melted chips. Spoon into cupcake paper cups.
Variation: Add cup coconut to melted chips and peanuts. Or, for a less sweet version, use 4 cups peanut butter chips instead of butterscotch and chocolate chips.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
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