Caramel Coconut Cheesecake Bars
Caramel Coconut Cheesecake Bars

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, caramel coconut cheesecake bars. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Caramel Coconut Cheesecake Bars is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Caramel Coconut Cheesecake Bars is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have caramel coconut cheesecake bars using 14 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Caramel Coconut Cheesecake Bars:
  1. Get For Crust
  2. Take 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
  3. Take 3 1/2 tablespoons butter, melted
  4. Take For Cheesecake Layer
  5. Make ready 2 (8 ounce) packages of cream cheese, at room temperature
  6. Take 1 large egg
  7. Get 1/4 cup sour cream
  8. Get 1/3 cup granulated sugar
  9. Make ready 1 1/2 teaspoons vanilla extract
  10. Make ready 1/4 teaspoon salt
  11. Take For Topping
  12. Make ready 1 cup my salted caramel sauce, I'mnmy profile
  13. Get 1 1/2 cup toasted coconut
  14. Take 3.5 ounces Lindor Extra Creamy Milk Chocolate, chopped
Instructions to make Caramel Coconut Cheesecake Bars:
  1. Preheat the oven to 350. Line a 8 by 8 inch baking pan with foil with foil extending over the sides for easy removal. Spray foil with bakers spray
  2. Combine crushed cookies, crush in a food processor with melted butter and press into prepared oan to form a crust, freeze while preparing cheesecake layet
  6. Make Cheesecake Layer
  7. Beat cream cheese sugar, salt and vanilla until smooth
  8. Add egg and beat in then fold in sour cream
  10. Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely
  12. Make Topping
  13. Heat caramel sauce just a few second in the microwave until liquid in texture
  14. Gently fold in toasted coconut
  15. Spread over cheesecake layer and refrigerate until cold, about 1 hour
  16. Melt milk chocolate in microwave until smooth
  17. Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars
  18. Lift cold bars out of pan by lifting out with foil
  19. Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving.

So that is going to wrap it up for this special food caramel coconut cheesecake bars recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!