Magnolia Cheezy Caramel Chocolate Bars2017-12-12
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
mini paper cups or white cellophane, cut into 5″ squares
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.
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.
Place melted chocolate in a small bowl. Dip caramels until well coated. Roll in sprinkles.
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.