Caramel Coconut Cheesecake Bars
Caramel Coconut Cheesecake Bars

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, caramel coconut cheesecake bars. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Caramel Coconut Cheesecake Bars is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Caramel Coconut Cheesecake Bars is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook caramel coconut cheesecake bars using 14 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Caramel Coconut Cheesecake Bars:
  1. Take For Crust
  2. Take Pepperidge Farms Tahiti Coconut cookies, crushed
  3. Get butter, melted
  4. Get For Cheesecake Layer
  5. Prepare packages of cream cheese, at room temperature
  6. Make ready large egg
  7. Make ready sour cream
  8. Get granulated sugar
  9. Get vanilla extract
  10. Make ready salt
  11. Prepare For Topping
  12. Take my salted caramel sauce, I'mnmy profile
  13. Get toasted coconut
  14. Prepare Lindor Extra Creamy Milk Chocolate, chopped
Steps 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 it up for this exceptional food caramel coconut cheesecake bars recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!