ALMOND JOY CHEESECAKE BARS #desserts #cake

These Almond Joy Cheesecake Bars are a snappy and delectable sweet that has all the extraordinary kinds of an Almond Joy bar. They are layered with a scrumptious chocolate graham wafer covering and a cheesecake loaded up with cleaved almonds, coconut, and finished off with chocolate chips!

With regards to pastries, straightforward yet wanton is really the most ideal way. These Almond Joy Cheesecake Bars make a brilliant treat that you can have close by whenever in light of the fact that they can be made ahead of time and put away in the cooler until you are prepared to eat up them! This formula contains coconut and almonds as well as chocolate which supplement each other delightfully in these cheesecake bars.

There are a couple of things you can never really be effective with these cheesecake bars. For a certain something, you need to ensure you are utilizing room temperature cream cheddar. This will help the blend equally convey while you are beating it with different fixings. Furthermore, you should hold up until the cheesecake is set before cutting.

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Ingredients

• 1 package chocolate graham crackers Honey Maid
• 6 Tbsp unsalted butter melted
• 16 oz cream cheese room temp
• 1 large egg
• 1/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/3 cup chopped almonds
• 1 cup mini chocolate chips divided
• 1/2 cup sweetened shredded coconut + more for garnish

Instructions

1. Preheat oven to 350 degrees. Then line a 8x8 baking dish with parchment paper, making sure the edges hang over on the sides.
2. Add the chocolate graham crackers into a food processor or blender and pulse until fine crumbs.
3. Next, in a medium bowl, stir together the chocolate crumbs and melted butter.
4. Press crust into the bottom of the lined baking dish. Bake for 10 minutes. Set aside to cool.
5. In the bowl of a stand mixer, beat together cream cheese, egg, sugar, vanilla extract and coconut extract until smooth and creamy, approximately 2 to 3 minutes.
6. Gently fold in 1/2 cup mini chocolate chips, 1/2 cup shredded coconut and chopped almonds. Spread the mixture over the crust. Sprinkle the remaining 1/2 cup mini chocolate chips over the top. Bake for 30 to 35 minutes, or until the edges are golden and the cheesecake is set in the center.
7. Chill for at least 3 hours before removing and cutting into squares.

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