Knock You Naked Bars Recipe

Introduction

Looking for a dessert that’s sure to impress? Knock You Naked Bars offer a delicious combination of caramel, chocolate, and a soft cookie-like base that will have everyone asking for seconds. Perfect for potlucks, parties, or as a special treat just for you.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 5 ounces evaporated milk
• 14 ounces caramel squares (about 1 bag), unwrapped
• 1/2 cup peanut butter

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking pan.
2. Step 2: In a small bowl, combine the flour, baking soda, and salt.
3. Step 3: In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and smooth.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Gradually mix in the dry flour mixture until just combined, then stir in the chocolate chips.
6. Step 6: Spread half of the cookie dough evenly into the prepared pan.
7. Step 7: Bake the dough in the preheated oven for 8 to 10 minutes, until lightly set but not browned. Remove from oven.
8. Step 8: While the dough is baking, melt the caramel squares and evaporated milk together in a double boiler, stirring constantly. Once melted, stir in the peanut butter until smooth.
9. Step 9: Spread the caramel and peanut butter mixture evenly over the baked cookie base.
10. Step 10: Drop spoonfuls of the remaining cookie dough over the caramel layer, spreading gently to cover most of the surface.
11. Step 11: Return the pan to the oven and bake for 15 to 20 minutes, or until the top is light golden brown.
12. Step 12: Allow the bars to cool completely in the pan before cutting into squares and serving.

Tips & Variations

• Use parchment paper to line the baking pan for easier removal and cleaner cuts.
• Don’t overbake—the center should be gooey for best texture.
• Swap pecans or walnuts for a different crunch if you like.
• Add a sprinkle of sea salt over the caramel layer for a sweet-salty contrast.
• Try dark chocolate chips or chunks instead of semi-sweet for a richer flavor.

Storage

Store Knock You Naked Bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of melting caramels?

Yes, you can use store-bought caramel sauce. Make sure it is thick enough to hold a solid layer in the bars for the best results.

Can I make these bars without nuts?

Absolutely! Simply omit the nuts or replace them with an extra cup of chocolate chips for extra chocolatey bars.

Knock You Naked Bars Recipe

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★★★★★

4.8 from 94 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 24 bars 1x

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Description

Knock You Naked Bars are indulgent dessert bars featuring a soft cookie-like base layered with gooey caramel and semi-sweet chocolate chips, finished with crunchy chopped nuts. These bars combine creamy caramel, chocolate, and a buttery dough to create a rich treat perfect for potlucks, parties, or anytime you want a delicious dessert that impresses.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

Caramel Layer

• 14 ounces caramel squares (individually wrapped)
• ⅓ cup heavy cream

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-5 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined; avoid overmixing.
5. Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped pecans evenly throughout the dough.
6. Spread Half the Dough: Take half of the cookie dough and press it evenly into the bottom of the prepared baking pan to form a uniform base layer.
7. Melt the Caramel Layer: In a saucepan over low heat, combine the caramel squares and heavy cream. Stir constantly until the caramel is fully melted and smooth.
8. Add Caramel Layer: Pour the melted caramel evenly over the dough layer in the pan and spread with a spatula to cover thoroughly.
9. Top with Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer and gently spread it out to cover the caramel as much as possible, allowing for a rustic texture.
10. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
11. Cool Completely: Remove from oven and allow the bars to cool completely in the pan on a wire rack. Using the parchment overhang, lift the bars out of the pan for easy cutting.
12. Serve: Cut into squares and serve as desired. These bars are delicious on their own or warmed slightly with vanilla ice cream.

Notes

• Use parchment paper for easy removal and cleaner cuts.
• Do not overbake to keep the caramel gooey and bars soft.
• Variations include substituting pecans with walnuts or almonds.
• Try using dark chocolate chips for a richer flavor.
• Sprinkle sea salt on top of the caramel layer for a sweet and salty contrast.
• Store bars in an airtight container at room temperature for up to 5 days.
• Freeze bars for up to 3 months; thaw at room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Knock You Naked Bars, caramel bars, chocolate chip bars, pecan dessert bars, layered dessert bars