Ohh and did I mention the cheesecake element of this yummy decadent dessert?
Yeah, this is a whole package right here. I am thinking that serving this on a nice little platter would be perfect. Right next to me of course. Seriously, a small bite of this might just be enough to satisfy your Samoa craving. OK…maybe two small bites.
Samoa Cheesecake Bars
INGREDIENTS:
Oreo Crust:
- 20 Oreos
- 5 Tablespoons butter, melted
Cheesecake layer:
- 16 ounces cream cheese, softened to room temperature
- 1 large egg
- ¼ cup sugar
- 2 teaspoons vanilla extract
Coconut Caramel Layer:
- 11 ounce package caramels, like Kraft
- 3 Tablespoons heavy cream
- 1½ cup coconut, toasted
Chocolate drizzle:
- 1 cup semi sweet chocolate chips
DIRECTIONS:
- Preheat oven to 350 degrees.
- Prepare a 8 x 8 baking pan by lining it with aluminum foil allowing the sides to overhang for easy removal.
- In a food processor, pulse the Oreos into fine crumbs.
- In a medium sized mixing bowl, stir the crushed cookies and butter together.
- Press into the bottom of the pan and bake for 9-10 minutes. Let cool.
- Beat the cream cheese, egg, sugar and vanilla together until it has a smooth and creamy consistency.
- Spread over the crust.
- Bake it for 30-35 minutes or until cheesecake is set.
- Let cool completely and refrigerate for an hour.
- To make the coconut caramel layer: Add the caramel and heavy cream to a microwave safe bowl and cook 30 seconds at a time until melted and smooth.
- Add the toasted coconut. Let cool for about 10 minutes and spread on top of the cheesecake layer.
- Put back in fridge and chill for 3 hours.
- Melt the chocolate chips in a microwave safe bowl cooking 30 seconds at a time until smooth.
Quick Tip Let bars sit for about 30 minutes before cutting to let the caramel soften a bit.