TOASTED COCONUT CHEESECAKE BARS
Serve your guests with these toasted coconut cheesecake bars that are made using Betty Crocker® brownie mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- Make brownies as directed on box, using water, oil and eggs. Spread in pan. In large bowl, beat cream cheese, sugar and almond extract with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Fold in 1 1/2 cups coconut. Drop mixture by tablespoonfuls over brownie batter in pan.
- Bake 50 minutes or until cream cheese filling is light brown. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 3 rows.
- In small resealable freezer plastic bag, place bittersweet chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over bars. Sprinkle with additional coconut. Store covered in refrigerator.
Nutrition Facts : Calories 587, Carbohydrate 59 g, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 377 mg
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