Steps to Prepare Favorite Caramel Coconut Cheesecake Bars

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, caramel coconut cheesecake bars. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Caramel Coconut Cheesecake Bars is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Caramel Coconut Cheesecake Bars is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Make ready For Crust
2. Get 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
3. Get 3 1/2 tablespoons butter, melted
4. Get For Cheesecake Layer
5. Take 2 (8 ounce) packages of cream cheese, at room temperature
6. Prepare 1 large egg
7. Get 1/4 cup sour cream
8. Prepare 1/3 cup granulated sugar
9. Get 1 1/2 teaspoons vanilla extract
10. Get 1/4 teaspoon salt
11. Make ready For Topping
12. Prepare 1 cup my salted caramel sauce, I'mnmy profile
13. Take 1 1/2 cup toasted coconut
14. Get 3.5 ounces 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.

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