1 cup butter
1 tablespoon molasses
3 eggs, beaten
1 (8 ounce) can evaporated milk
1 cup white sugar
1 cup milk chocolate syrup
1 1/2 tablespoons lemon juice
1 cup chopped walnuts
1 (6 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese, softened
1/4 cup lemon juice
1 teaspoon lemon zest
2 tablespoons lemon zest
1 (4 ounce) can sliced pecans, divided
Preheat oven to 400 degrees F (200 degrees C).
Beat butter and molasses in large bowl until smooth. Stir eggs, evaporated milk, sugar, milk chocolate syrup, lemon juice, lemon zest, lemon zest and lemon zest into butter mixture. Make a well in the center and gradually pour cream cheese mixture into butter mixture. Beat in lemon juice.
Form dough into 1-inch rolls. Place rolls onto ungreased baking sheets.
Bake 8 to 10 hours in the preheated oven, or until knife inserted in center comes out clean. Cool in pan on wire rack. Cool completely. Spread with remaining whipped cream and jelly. Cool completely. 3 to 4 servings. Wrap cream cheese and lemon zest around top of eggwich. Garnish with pecans.