Introduction

These Irresistible Knock You Naked Bars are a decadent treat that combines rich caramel, peanut butter, and chocolate with a buttery cookie base. Perfect for satisfying any sweet tooth, they offer a delightful mix of gooey and crunchy textures in every bite.

Irresistible Knock You Naked Bars Recipe – Pure Decadence! Recipe - Recipe Image

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
5 oz evaporated milk
14 oz caramels
1/2 cup peanut butter

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients, mixing until just combined. Press half of the dough evenly into the prepared pan. Bake for 10-12 minutes until the crust is lightly golden.
Step 2: While the crust bakes, melt the caramels together with evaporated milk and peanut butter in a medium saucepan over low heat, stirring constantly until the mixture is smooth.
Step 3: Remove the crust from the oven. Pour the caramel-peanut butter mixture evenly over the warm crust. Sprinkle the chocolate chips evenly over the caramel layer. Crumble the remaining half of the dough mixture over the chocolate chips.
Step 4: Return the pan to the oven and bake for 20-25 minutes, or until the top is lightly golden brown and the edges are bubbly.
Step 5: Remove the bars from the oven and let them cool completely on a wire rack for at least 2-3 hours. For easier cutting, refrigerate the bars for 1-2 hours until firm.
Step 6: Using the parchment paper handles, lift the bars from the pan and place on a cutting board. Cut into 24 bars with a sharp, warm knife. Store in an airtight container.

Tips & Variations

Use a warm knife to cut the bars neatly without cracking or crumbling the layers.
For a nut-free version, substitute sunflower seed butter for the peanut butter and check that caramels are nut-free.
Add chopped nuts like pecans or walnuts to the caramel layer for extra crunch.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. To reheat, microwave individual bars for 10-15 seconds to soften the caramel and peanut butter layers slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to about 1/4 teaspoon to avoid an overly salty flavor.

Can these bars be frozen?

Yes, wrap the cut bars tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Irresistible Knock You Naked Bars Recipe – Pure Decadence! Recipe

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4.6 from 89 reviews

These irresistible Knock You Naked Bars are a decadent layered dessert featuring a buttery cookie crust, rich caramel and peanut butter layer, topped with gooey chocolate chips and crumbly dough. Perfect for any occasion, these bars combine sweet and salty flavors with a luscious texture that delights every bite.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 3 hours 55 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt

Wet Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs

Layer Ingredients

2 cups semi-sweet chocolate chips
5 oz evaporated milk
14 oz caramels
1/2 cup peanut butter

Instructions

Prepare Base Layer: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a mixing bowl, cream together 1 cup of softened butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until the mixture is light and fluffy. Beat in 2 eggs and 1 teaspoon of vanilla extract until well combined. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Press half of this dough evenly into the prepared baking pan. Bake this crust for 10-12 minutes or until it is lightly golden.
Prepare Caramel-Peanut Butter Layer: While the crust is baking, melt 14 ounces of caramels with 5 ounces of evaporated milk and 1/2 cup peanut butter in a medium saucepan over low heat. Stir continuously until the mixture is completely smooth and well combined.
Assemble and Bake: Remove the crust from the oven and immediately pour the warm caramel-peanut butter mixture evenly over it. Sprinkle 2 cups of semi-sweet chocolate chips across the caramel layer. Finally, crumble the remaining half of the dough mixture over the chocolate chips to create the top layer.
Final Bake: Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is lightly golden brown and the edges are bubbly.
Cool and Set: Remove the pan from the oven and allow the bars to cool completely on a wire rack for at least 2-3 hours. For easier cutting, refrigerate the bars for 1-2 hours until they are firm.
Cut and Serve: Using the parchment handles, lift the bars out of the pan and place them on a cutting board. Use a sharp, warm knife to cut the dessert into 24 bars. Store the bars in an airtight container to maintain freshness.

Notes

Using parchment paper with handles makes it easier to lift the bars from the pan.
Warm a knife under hot water before cutting to achieve cleaner slices.
Refrigerating the bars helps them set and makes cutting neater.
These bars can be stored at room temperature for 2-3 days or refrigerated for up to a week.
For a nut-free version, omit the peanut butter and increase evaporated milk slightly.

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