Knock You Naked Bars Recipe

Introduction

Looking for a dessert that’s sure to impress? Knock You Naked Bars combine a soft cookie-like base with gooey caramel and rich chocolate chips for an irresistible treat. Perfect for potlucks, parties, or just a sweet indulgence at home.

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). Grease a 9×13-inch baking pan or line it with parchment paper.
2. Step 2: In a small bowl, combine flour, baking soda, and salt.
3. Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract together until creamy.
4. Step 4: Add eggs one at a time, beating well after each addition.
5. Step 5: Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Step 6: Stir in the semi-sweet chocolate chips.
7. Step 7: Spread half of the cookie dough evenly into the prepared pan.
8. Step 8: Bake the dough base for 8-10 minutes until it is just set but not browned. Remove from oven.
9. Step 9: While the base bakes, melt caramels and evaporated milk together using a double boiler or a saucepan over low heat, stirring until smooth.
10. Step 10: Stir peanut butter into the melted caramel until fully combined and smooth.
11. Step 11: Spread the caramel mixture evenly over the partially baked cookie base.
12. Step 12: Drop spoonfuls of the remaining cookie dough over the caramel layer and gently spread to cover.
13. Step 13: Return the pan to the oven and bake for 15-20 minutes, or until the top is light golden brown.
14. Step 14: Allow the bars to cool completely in the pan before cutting into squares.

Tips & Variations

• Use parchment paper for easier removal and cleaner cutting of bars.
• Don’t overbake to keep the center gooey; the bars should be just set.
• Swap pecans or walnuts for added crunch if you like nuts in your bars.
• Try dark chocolate chips for a richer, less sweet flavor.
• Sprinkle sea salt on the caramel layer before adding the top dough for a sweet and salty twist.

Storage

Store the bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze the bars 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 as long as it is thick enough to hold its shape as a layer in the bars.

Can I make these bars without nuts?

Absolutely! Simply omit any nuts or replace them with an extra cup of chocolate chips if you prefer.

Knock You Naked Bars Recipe

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5 from 365 reviews

Knock You Naked Bars are indulgent layered dessert bars featuring a soft, cookie-like base with semi-sweet chocolate chips and nuts, a rich gooey caramel center made from melted caramels and heavy cream or evaporated milk with peanut butter, all baked to golden perfection. These bars offer a perfect blend of sweet, creamy, and crunchy textures, ideal for potlucks, parties, or special treats.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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
• 2 ½ 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 individually wrapped caramel squares
• ⅓ cup heavy cream

Alternative Caramel Sauce Variation

• 14 ounces caramel squares
• 5 ounces evaporated milk
• ½ cup peanut butter

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until the mixture is light and fluffy.
3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated, then add 2 teaspoons vanilla extract and mix well.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add this dry mixture to the butter mixture, mixing just until combined to avoid overworking the dough.
5. Fold in Chocolate Chips and Nuts: Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped pecans, distributing evenly throughout the dough.
6. Spread Half the Dough: Press half of the dough evenly into the prepared pan, creating a smooth bottom layer.
7. Melt the Caramel Layer: In a saucepan over low heat, melt 14 ounces caramel squares with ⅓ cup heavy cream, stirring constantly until smooth. Alternatively, melt 14 ounces caramel squares with 5 ounces evaporated milk in a double boiler, then stir in ½ cup peanut butter until melted and well combined.
8. Pour Caramel Over Dough: Pour the warm caramel sauce evenly over the cookie dough base in the pan, spreading it with a spatula to cover fully.
9. Add Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer and gently spread to cover as evenly as possible without disturbing the caramel layer.
10. Bake the Bars: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
11. Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out of the pan, then cut into 24 squares and serve.

Notes

• Use parchment paper in the baking pan to easily remove bars without sticking.
• Don’t overbake to maintain a gooey caramel center; watch the bars closely during the last few minutes.
• For nut allergies, omit nuts or substitute them with additional chocolate chips.
• Experiment with different nuts like walnuts or almonds for variation.
• Add a sprinkle of sea salt over the caramel before topping with dough for a sweet and salty contrast.
• You can use store-bought caramel sauce if it’s thick enough to hold a solid layer.
• Store bars in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

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