Ingredients:

FOR THE CRUST

  • 1 1/4 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

  • 3/4 cup all-purpose flour
  • 3/4 cup old fashioned oats
  • 1/4 cup packed light brown sugar
  • 1/2 cup Fisher Pecans, chopped
  • 1 cup sweetened shredded coconut
  • 1/2 cup unsalted butter, melted
  • 1/2 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
  • 1 cup homemade caramel sauce, divided use

Directions:

FOR THE CRUST

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine shortbread cookie crumbs, sugar and butter and stir until combined.
  3. Press crumbs into the bottom of a 9-inch springform pan.
  4. Bake crust for 7-8 minutes. Cool completely.

FOR THE CRUMBLE

  1. Preheat oven to 400°F.
  2. In a large bowl, combine flour, oats, brown sugar, pecans, coconut and butter until thoroughly combined.
  3. Gently pat mixture into the bottom of a 9×13-inch pan.
  4. Bake in preheated oven for 15 minutes.
  5. Remove pan from oven and crumble mixture with a spoon. Cool completely.
  6. Stir in miniature chocolate chips.

FOR THE FILLING

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes.
  2. Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients.
  3. Use a rubber spatula to fold in whipped topping and vanilla extract.

TO ASSEMBLE

  1. Evenly spread half of the cream cheese filling mixture onto the shortbread crust.
  2. Sprinkle half of the crumble mixture onto the cream cheese filling and drizzle with 1/2 cup caramel sauce.
  3. Repeat cream cheese and crumble layers.
  4. Cover will foil and freeze for at least 4 hours.
  5. Before serving, drizzle with reserved caramel sauce. Serve cold.