Cheesecake Lollipop Sticks

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 24 ounces cheesecake filling, philadelphia ready-to-eat
• 1/2 cup walnuts, finely chopped nuts
• 1/2 cup pecans, finely chopped
• 1 (12 ounce) package chocolate chips, melted
• 1 (12 ounce) package semi-sweet chocolate chips, melted
• 1 cup caramel topping
• 1 (12 ounce) package butterscotch chips
• 1 (12 ounce) package toffee pieces
• 24 lollipop sticks

Recipe

• 1 freeze the ready-to-eat cheesecake filling until almost frozen.
• 2 place each pecans and walnuts in a separate shallow bowl or dish.
• 3 melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
• 4 melt butterscotch chips in separate bowl -- whisk until smooth.
• 5 melt toffee bits in a separate bowl -- whisk until smooth.
• 6 heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.
• 7 with a melon baller, scoop cheesecake into balls. insert lollipop sticks into cheesecake ball and stand upright on plate.
• 8 place in freezer for about 10 minutes to firm up again.
• 9 dip balls in either chocolate or in caramel, and then roll in nuts to fully coat. same with melted butterscotch and toffee bits.
• 10 place back in freezer to firm.
• 11 can be left in freezer standing upright and then taken out and refrigerated until ready to serve.