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CHEESECAKE LOLLIPOPS


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Member since 2014

Serves 15 | Prep Time | Cook Time

Ingredients

1 8 ounce package cream cheese, softened
¼ cup baker’s sugar
2 teaspoons vanilla
½ teaspoon vanilla bean paste
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8 ounces white chocolate, melted
4 ounces dark chocolate, melted
4 ounces milk chocolate, melted
½ cup warm caramel
1/3 cup almonds, macadamia nuts or pumpkin seeds, chopped
15 lollipop sticks


In a bowl, combine cream cheese, sugar, vanilla, and vanilla bean paste until creamy. Place bowl in freeze until firm, about an hour. With small balling, roll out 15 balls and place on cookie sheet lined with wax paper. Stick a stick through center and refreeze until hard.


Dip all the lollipops in white chocolate and refrigerate.


Dip 5 to of the lollipops into caramel and nuts.


Dip 5 of the lollipops into dark chocolate to make a tuxedo.


Dip 5 of the lollipops halfway into milk chocolate. Refrigerate until ready to serve. Enjoy!


Pairs Well With


Notes

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