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Toasted Coconut Cheesecake Bars
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Prep Time:
10 minutes
Total Time:
3 hours
Indulge in decadent toasted coconut cheesecake bars made with Betty Crocker® brownie mix - a sweet treat for any occasion.
Ingredients:
  • 1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 3 eggs
  • 1 1/2 cups flaked coconut, toasted
  • 4 oz bittersweet baking chocolate, chopped
  • Additional toasted coconut, if desired
Instructions:
  • Preheat the oven to 350°F. Line a 13x9-inch pan with foil, ensuring that the foil overhangs on two opposite sides. Lightly coat the foil with cooking spray.
  • Prepare brownie batter according to the package instructions, using water, oil, and eggs. Spread the batter in a pan. In a large bowl, use an electric mixer to beat cream cheese, sugar, and almond extract until light and fluffy. Mix in eggs one by one until well combined. Gently fold in 1 1/2 cups of coconut. Spoon the cream cheese mixture over the brownie batter in the pan by tablespoonfuls.
  • Bake for 50 minutes until the cream cheese filling turns a golden brown color. Allow it to cool completely in the pan on a rack for approximately 2 hours. Use foil to easily lift the dessert out of the pan, then cut it into 5 rows by 3 rows.
  • Place bittersweet chocolate in a small resealable freezer plastic bag and seal it. Microwave on High for about 1 minute or until softened. Gently squeeze the bag until chocolate is smooth, then cut off a tiny corner. Drizzle chocolate over bars from the bag and sprinkle with additional coconut. Store covered in the refrigerator.

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