Caramel Coconut Cheesecake Bars.

Ingredients of Caramel Coconut Cheesecake Bars

1. Prepare of For Crust.
2. Prepare 2 cups of Pepperidge Farms Tahiti Coconut cookies, crushed.
3. It’s 3 1/2 tablespoons of butter, melted.
4. Prepare of For Cheesecake Layer.
5. Prepare 2 (8 ounce) of packages of cream cheese, at room temperature.
6. You need 1 of large egg.
7. It’s 1/4 cup of sour cream.
8. You need 1/3 cup of granulated sugar.
9. You need 1 1/2 teaspoons of vanilla extract.
10. You need 1/4 teaspoon of salt.
11. Prepare of For Topping.
12. You need 1 cup of my salted caramel sauce, I'mnmy profile.
13. It’s 1 1/2 cup of toasted coconut.
14. It’s 3.5 ounces of Lindor Extra Creamy Milk Chocolate, chopped.

Caramel Coconut Cheesecake Bars instructions

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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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.
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10. 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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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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