Butterscotch Cheesecake Coconut Bars - Penguin Books Australia
With layers of buttery puff pastry, creamy cheesecake, and sweet caramel, these easy biscuity bars from Nadiya Hussain’s Everyday Baking make an excellent snack.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
Ingredients
- 500g block of puff pastry, defrosted
- 200g speculoos biscuits
- 50g desiccated coconut, toasted
- 75g salted butter, melted
- 600g full-fat cream cheese
- 1 vanilla pod
- 50g caster sugar
- 1 medium egg, beaten
- 2 tbsp plain flour
- 100g soft caramels, chopped
- 15g unsalted butter, melted
- 30g caster sugar
- ½ tsp nutmeg
- ½ tsp ground cinnamon
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