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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.

Ingredients

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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

Find it online: https://cookedbycleo.com/knock-you-naked-bars-recipe/