Salted Chocolate Caramel Cheesecake Bars
Ok. So, let me tell you about these bars.
Y’all know by now I don’t care much about sweets, but my M.O. is to blog one or two every few months.
Just for shits and giggles.
Or giggles and shits.
Whichever you prefer. I’m here for you.
When I was younger I loved sweets, especially chocolate. I had an affinity for cheesecake and key lime pie. As a matter of fact, my husband gave me a key lime pie a few weeks ago on my birthday (yes, I turned 21 again) even though he knew I probably wouldn’t eat it – but he brought it home because he knew it was my favorite.
Anyway, truth is, every now and then I like a *bite* of something sweet. Like a miniature Crackle Bar, or a Hershey Kiss. Or two, maybe. Ok, fine, more depending on the time of the month but typically that’s not the case.
Then I’m done and I’m ready for something hot.
These, although I will be making an adjustment to the crust, are so blog worthy.
I have no patience, so I had to go ahead and share them with you.
Salted Cheesecake Bars with Caramel and Chocolate
- 1/2 cup oats
- 1/2 cup pecans
- 2 tbsp sugar
- 1/2 stick cold butter, dice
- 1 block cream cheese, at room temperature
- 1 egg
- 1/3 cup sugar
- 1/2 tsp vanilla
- 3/4 cup jarred caramel
- 3/4 cup milk chocolate chips
- 1 tbsp Crisco shortening
- Pink Himalayan Sea Salt - Regular coarse sea salt would work just fine as well
- Spray a small rectangular dish (7x5x1.5) with cooking spray
- In a food processor blend together the oats, pecans and sugar until very crumby. Add butter and pulse until it forms a ball.
- Add crumb mixture to prepared dish and press to form a crust. Refrigerate for an hour.
- Meanwhile, preheat oven to 350. Add cream cheese through sugar to your food processor bowl; pulse until smooth.
- Remove crust from fridge and pour filling on top. Bake for 40 minutes, or until slightly golden brown and starting to crack at the edges. Remove and cool for at least an hour.
- Microwave the caramel for 30 seconds at a time on 75% heat, stirring in between, until warm.
- Pour the caramel over the cheesecake, let sit for 30 minutes.
- Meanwhile in a glass bowl, microwave the chocolate chips and Crisco just like you did the caramel, until melted. Pour chocolate over the caramel layer and sprinkle with sea salt.
- Cover and refrigerate for at least 3 hours, preferably overnight.
I LOVE what the salt adds to the taste and texture of these. The salt I used is very coarse and crunchy.
And pink. How cute is that?