Caramel Coconut Cheesecake Bars
Caramel Coconut Cheesecake Bars

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, caramel coconut cheesecake bars. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Caramel Coconut Cheesecake Bars is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Caramel Coconut Cheesecake Bars is something that I have loved my entire life. They are nice and they look fantastic.

To begin 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. Prepare For Crust
  2. Make ready 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
  3. Get 3 1/2 tablespoons butter, melted
  4. Prepare For Cheesecake Layer
  5. Take 2 (8 ounce) packages of cream cheese, at room temperature
  6. Make ready 1 large egg
  7. Take 1/4 cup sour cream
  8. Get 1/3 cup granulated sugar
  9. Make ready 1 1/2 teaspoons vanilla extract
  10. Prepare 1/4 teaspoon salt
  11. Make ready For Topping
  12. Get 1 cup my salted caramel sauce, I'mnmy profile
  13. Prepare 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’s going to wrap this up for this special food caramel coconut cheesecake bars recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!