Fresh, Serving Recipe Caramel Coconut Cheesecake Bars Delicious Nutritious

Fast cooking ultimate Caramel Coconut Cheesecake Bars easy, fast, practical.

14 ingredients, 21 steps, cooking Caramel Coconut Cheesecake Bars

Hi mother, now you can make recipe Caramel Coconut Cheesecake Bars with 14 ingredients and 21 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 21 stages of easy cooking Caramel Coconut Cheesecake Bars.

Ingredients for Caramel Coconut Cheesecake Bars

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

If all material requirements Caramel Coconut Cheesecake Bars it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Process Cooking 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
   
3. 
   
4. 
   
5. 
   
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
   
9. 
   
10. Spread over prepared crust and bake on a foil lined baking sheet for 25 to 30 minutes until just set. Cool completely
    
11. 
    
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.
    
20. 
    
21. 
    
22. Finish and Enjoy.

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