Magnolia Cheezy Caramel Chocolate Bars



6 pcs. eggyolks (from Cheezy Pao)
1 cup Magnolia Quickmelt Cheese, grated
1 tall can caramel condensed milk, cooked
2 cups Ricoa chocolate chips, melted
chocolate sprinkles
mini paper cups or white cellophane, cut into 5″ squares


Step 1

Put yolks in a bowl and beat with a wooden spoon. Add cheese. Put on top double boiler and cook while stirring constantly. Remove from fire and mix with cooked caramel condesed milk.

Step 2

Mix with wooden spoon until it leaves the sides of pan. Dip 2 spoons or a small ice cream scooper in ¼ cup melted Magnolia Gold Butter. Scoop cooked balls, place on wax lined tray. Melt chocolate chips in a microwave oven for 2 minutes or over a double boiler.

Step 3

Place melted chocolate in a small bowl. Dip caramels until well coated. Roll in sprinkles.

Step 4

Freeze for 10 minutes on a tray lined with bake peper or until chocolate hardens. Serve in paper cups or wrap in cellophane. Makes 24 pieces. To cook milk: Place the entire unopened can of condensed milk in a pressure cooker. Cook over high heat until a "hissing" sound is released. Adjust heat to lowest setting and cook for 20 minutes more. Allow to cool until pressure is completely releases. Or boil in a deep pan several cans with enough water. Cover and cook for 2 hours. Cooked caramel condensed milk will last for 1 year at room temperature unopened.

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