Are looking for idea recipes caramel coconut cheesecake bars that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious caramel coconut cheesecake bars should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of caramel coconut cheesecake bars, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare caramel coconut cheesecake bars good home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings must exist in prepare

1. Use For Crust
2. Take 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed
3. Use 3 1/2 tablespoons butter, melted
4. Use For Cheesecake Layer
5. Prepare 2 (8 ounce) packages of cream cheese, at room temperature
6. Prepare 1 large egg
7. Take 1/4 cup sour cream
8. Prepare 1/3 cup granulated sugar
9. Prepare 1 1/2 teaspoons vanilla extract
10. Use 1/4 teaspoon salt
11. Prepare For Topping
12. Prepare 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

Add eggs; mix just until blended. In a food processor, pulse the oreos into a fine crumb. In a medium sized mixing bowl, stir the crushed cookies and butter together. How to make the caramel layer for your Cheesecake Bars: To make the caramel topping, combine brown sugar and butter in a saucepan over medium heat.

How 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. Done and ready to serve!

Stir continuously until the butter is melted and sugar is dissolved. Whisk in sweetened condensed milk, corn syrup and vanilla and bring to a boil, stirring the entire time. Place the crust in the freezer while you make the filling. Top with remaining COOL WHIP and coconut. FOR THE CARAMEL COCONUT Place the unwrapped caramels and cream in a saucepan over low heat.

me, the simple preparation of Caramel Coconut Cheesecake Bars above can help you prepare food that are special for family/friends Congratulations enjoy