Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, caramel coconut cheesecake bars. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Caramel Coconut Cheesecake Bars is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Caramel Coconut Cheesecake Bars is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this 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 it.

The ingredients needed to make Caramel Coconut Cheesecake Bars:

1. Take For Crust
2. Get 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
3. Make ready 3 1/2 tablespoons butter, melted
4. Make ready For Cheesecake Layer
5. Prepare 2 (8 ounce) packages of cream cheese, at room temperature
6. Take 1 large egg
7. Get 1/4 cup sour cream
8. Take 1/3 cup granulated sugar
9. Prepare 1 1/2 teaspoons vanilla extract
10. Take 1/4 teaspoon salt
11. Get For Topping
12. Make ready 1 cup my salted caramel sauce, I’mnmy profile
13. Get 1 1/2 cup toasted coconut
14. Make ready 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.
22. Ready to serve and ENJOY!

So that is going to wrap it up for this special food caramel coconut cheesecake bars recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!