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