Ingredients: 2½ cups cream cheese or 500 g, ½ cup brown sugar or 100 g, 1 tin Nestle Cream or 170 g, 1½ cups peanut butter or 330 g, 2 cups milk chocolate or 300 g, melted, 2½ cups cream cheese or 500 g, ½ cup brown sugar or 100 g, 1 tin Nestle Cream or 170 g, 1½ cups peanut butter or 330 g, 2 cups milk chocolate or 300 g, melted, Preparation: Beat cream cheese, brown sugar and Nestle Cream in a mixer for 5-6 minutes or until mixture becomes smooth. Add the peanut butter to the cheese mixture and mix until they are well combined. Pour the mixture evenly into a 25x25cm baking tin lined with aluminum foil and extended from both sides. Cover and place in the freezer over night. Remove the tin from freezer. Place the tin over low heat for few seconds to ease turning the cheesecake mixture upside down. Remove the aluminum foil and slice the cheesecake into large cubes. Place small wooden skewer at the center of each cube. Dip each cheesecake lollipop in the melted chocolate and put them over a baking paper and place them in the fridge until the serving time.
GMT 10:42 2018 Friday ,07 December
This curry dish proves green isn't exclusive to saladsGMT 15:29 2018 Sunday ,02 December
'Warm' spices give this celery root soup an extra kickGMT 11:09 2018 Monday ,22 January
Cheese balls – a tasty treatGMT 03:25 2017 Sunday ,05 November
National Geographic Food magazine to launchGMT 05:55 2017 Sunday ,29 October
BBC Good Food names Nadiya Hussain as contributing editorGMT 12:35 2017 Saturday ,21 October
A template to make rice pudding your wayGMT 15:16 2017 Saturday ,14 October
Jamie Magazine to closeGMT 03:34 2017 Tuesday ,04 July
Half a tonne of rotten meat seized by Oman inspectors in a single weekMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Send your comments
Your comment as a visitor