…my true love gave to me: a really easy recipe!
Who couldn’t use one of those in his or her repertoire, especially at this time of year? There’s so much to get done, and anything that doesn’t involve preheating, rolling, cutting, frosting, etc. can’t be all bad.
And so I present to you my recipe for Cuban Lunch. They’re based on a defunct chocolate bar (which was apparently resurrected earlier this year, but I haven’t seen it anywhere), and are a crowd-pleaser if ever I saw one. You can make a lot quickly, and they’re perfect for gift-giving or cookie trays. A few years ago, I gave little care packages to the management team at work, and within half an hour everyone had IM-ed me to say thank you – except for the men in the group, who IM-ed me to say thank you, and also that they had eaten all six in one shot.
What you need:
- 2 cups each of semi-sweet chocolate chips, peanut butter chips, and butterscotch chips. If you buy these things in bulk and actually want to measure, great; I find that your standard 300g bags found in the baking aisle give you what you need
- 1 1/2 cups crushed ripple potato chips
- 1 1/2 cups chopped peanuts
- Optional, but nice: a kind person to help you set out your mini cupcake liners, and to set out more when your hands are occupied by chocolate-coated utensils and you realize you’re getting way more of these from the recipe than you anticipated
Set out your mini cupcake liners. The recipe I found has a yield of 75, but whoever wrote it must have filled their liners fuller than I do. This may take some experimentation on your part, so keep a few extra nearby. Also, the tinfoil is not strictly necessary, but prevents you having to wash your cookie sheet when you drop chocolate on it – and you will drop chocolate on it.
Chop your peanuts and crush your ripple chips. I like to use a mini food processor for the chips, but if you have some holiday rage to work through, a sturdy Ziploc bag and a rolling pin make a wonderful substitute. Set them aside for now.
Put your 6 cups of baking chips in a microwave-safe bowl. I like to fold them all together to prevent weird pockets of one kind or another in the finished product, because I’m like that. Once you’re satisfied that your mixture is as homogeneous as it’s going to get, microwave it on high for 30-second bursts. After each round, take it out and stir it before putting it back in for another 30 seconds. Yes, this is a giant drag, but chocolate likes to hold its shape even when it’s at a melting point, so check and stir, every single time, until everything is completely melted. No one likes scorched chocolate.
Once the baking chips are completely melted, fold in your potato chips and peanuts. It can seem like a lot to integrate, but keep at ‘er. Your mixture should look something like this.
Spoon the mixture into those mini cupcake liners you so painstakingly peeled apart and placed on your cookie sheets. Once they’re all filled, they’ll need to set. They will set up at room temperature, but some time in the fridge or freezer helps immensely. If you live somewhere cold, use nature’s freezer! (Just make sure you don’t have any neighbourhood wildlife creeping around.)
These can be stored in a sealed container at room temperature or in the fridge, and look so cute in a little cellophane treat bag tied up with a bow.
Thanks for looking! 🙂