One 8 ounce package cream cheese, softened
¼ cup baker’s sugar
2 teaspoons vanilla
½ teaspoon vanilla bean paste
8 ounces white chocolate, melted
4 ounces dark chocolate, melted
4 ounces milk chocolate, melted
¼ cup warm caramel
1/3 cup almonds, macadamia nuts, chopped, or pumpkin seeds
15 lollipop sticks
Combine cream cheese, sugar, vanilla, and vanilla paste until creamy. Place in bowl in freezer until firm for one hour.
Divide mixture into 15 small balls and place on wax – paper lined cookie sheet. Place a stick through the center of each ball and freeze until hard.
Dip all the lollipops into white chocolate and refrigerate until firm.
Dip 5 lollipops into caramel and nuts.
Dip 5 lollipops into dark chocolate to make a tuxedo. Dip 5 halfway into milk chocolate. Refrigerate until ready to serve. Enjoy!
Pairs Well With
Cheesecake lollipops covered with chocolate