Caramel Coconut Cheesecake Bars

Name: Caramel Coconut Cheesecake Bars
Yield: 12 servings
Cuisine: American
Ingredients: For Crust; 2 cups Pepperidge Farms Tahiti Coconut cookies, crushed; 3 1/2 tablespoons butter, melted; For Cheesecake Layer; 2 (8 ounce) packages of cream cheese, at room temperature; 1 large egg; 1/4 cup sour cream; 1/3 cup granulated sugar; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; For Topping; 1 cup my salted caramel sauce, I'mnmy profile; 1 1/2 cup toasted coconut; 3.5 ounces Lindor Extra Creamy Milk Chocolate, chopped

fenway @Fenway

These caramel coconut cheesecake bars are reminiscent of the Samosa Girls Scout cookie in flavor but in a creamy cheesecake form.

fenway @Fenway

These caramel coconut cheesecake bars are reminiscent of the Samosa Girls Scout cookie in flavor but in a creamy cheesecake form.

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Ingredients

12 servings

For Crust
2 cupsPepperidge Farms Tahiti Coconut cookies, crushed
3 1/2 tablespoonsbutter, melted
For Cheesecake Layer
2 (8 ounce)packages of cream cheese, at room temperature
1large egg
1/4 cupsour cream
1/3 cupgranulated sugar
1 1/2 teaspoonsvanilla extract
1/4 teaspoonsalt
For Topping
1 cupmy salted caramel sauce, I'mnmy profile
1 1/2 cuptoasted coconut
3.5 ouncesLindor Extra Creamy Milk Chocolate, chopped

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Steps

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
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Make Cheesecake Layer
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Beat cream cheese sugar, salt and vanilla until smooth
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Add egg and beat in then fold in sour cream
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Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely
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Make Topping
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Heat caramel sauce just a few second in the microwave until liquid in texture
14

Gently fold in toasted coconut
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Spread over cheesecake layer and refrigerate until cold, about 1 hour
16

Melt milk chocolate in microwave until smooth
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Drizzle over coconut/caramel. Return to refrigerator until set. Cut I'm to bars
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Lift cold bars out of pan by lifting out with foil
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Cut into bars. Refrigerate or freeze to store. They should be kept chilled until right before serving.
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Cooksnaps

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fenway @Fenway

on November 01, 2016 17:51

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.