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Ingredients
For the Crust
- 1 ¼ cups shortbread cookie crumbs I used a 5.3 ounce package of Walkers Shortbread Rounds
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter melted
For the Crumble
- ¾ cup all-purpose flour
- ¾ cup old fashioned oats
- ¼ cup packed light brown sugar
- ½ cup Fisher Pecans chopped
- 1 cup sweetened shredded coconut
- ½ cup unsalted butter melted
- ½ cup miniature chocolate chips
For the Filling
- 8 ounces cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 12 ounce container frozen whipped topping thawed
- 1 teaspoon pure vanilla extract
For Serving
- 1 cup homemade caramel sauce divided use
Instructions
For the Crust
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Preheat oven to 350°F.
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In a medium bowl, combine shortbread cookie crumbs, sugar and butter and stir until combined.
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Press crumbs into the bottom of a 9-inch springform pan.
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Bake crust for 7-8 minutes. Cool completely.
For the Crumble
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