Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, caramel coconut cheesecake bars. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Caramel Coconut Cheesecake Bars is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Caramel Coconut Cheesecake Bars is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have caramel coconut cheesecake bars using 14 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Caramel Coconut Cheesecake Bars:
- Prepare For Crust
- Take 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
- Make ready 3 1/2 tablespoons butter, melted
- Get For Cheesecake Layer
- Make ready 2 (8 ounce) packages of cream cheese, at room temperature
- Get 1 large egg
- Prepare 1/4 cup sour cream
- Prepare 1/3 cup granulated sugar
- Get 1 1/2 teaspoons vanilla extract
- Prepare 1/4 teaspoon salt
- Make ready For Topping
- Take 1 cup my salted caramel sauce, I'mnmy profile
- Make ready 1 1/2 cup toasted coconut
- Make ready 3.5 ounces Lindor Extra Creamy Milk Chocolate, chopped
Instructions to make Caramel Coconut Cheesecake Bars:
- 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
- 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
- Make Cheesecake Layer
- Beat cream cheese sugar, salt and vanilla until smooth
- Add egg and beat in then fold in sour cream
- Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely
- Make Topping
- Heat caramel sauce just a few second in the microwave until liquid in texture
- Gently fold in toasted coconut
- Spread over cheesecake layer and refrigerate until cold, about 1 hour
- Melt milk chocolate in microwave until smooth
- Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars
- Lift cold bars out of pan by lifting out with foil
- Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving.
So that is going to wrap this up for this special food caramel coconut cheesecake bars recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
