Looking for a dessert that is guaranteed to impress everyone at the table? Knock You Naked Bars are the ultimate indulgent treat, featuring a decadent blend of gooey caramel, rich chocolate chips, and a soft, buttery cookie-like base. Whether you are heading to a potluck or just want to treat yourself, these bars are the perfect solution for any sweet craving.
Table of Contents
Why You Will Love This Recipe
There is a reason these bars have such a bold name—they are quite literally show-stopping. You will love this recipe because it combines multiple textures into one bite: the crunch of the cookie base, the silkiness of melted caramel, and the snap of chocolate chips. They are incredibly easy to assemble using standard pantry staples, yet they taste like they came from a high-end bakery. Plus, they are sturdy enough to transport to parties while remaining soft and gooey on the inside.
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
- 14 ounces caramel squares (one standard bag)
- 5 ounces evaporated milk (or 1/3 cup heavy cream)
- 1/2 cup peanut butter (optional, for extra richness)
- 1 cup chopped pecans (optional, for crunch)
Step-by-Step Instructions
- Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and creamy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Combine: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips (and pecans if using).
- First Bake: Spread exactly half of the cookie dough into the bottom of your prepared 9×13-inch pan. Bake for 8 to 10 minutes. Remove from the oven but keep the oven on.
- Prepare Caramel Layer: While the base is baking, melt the caramels and evaporated milk together in a saucepan over low heat (or use a double boiler). Stir constantly until smooth. If you are using peanut butter, stir it in once the caramel is fully melted.
- Layering: Pour the smooth caramel mixture evenly over the partially baked cookie base.
- Top Layer: Take the remaining cookie dough and drop it by spoonfuls over the top of the caramel layer. It doesn’t need to cover the caramel perfectly; it will spread as it bakes.
- Final Bake: Place the pan back in the oven and bake for an additional 15 to 20 minutes, or until the top is a light golden brown.
- Cooling: Allow the bars to cool completely in the pan on a wire rack before cutting. This is essential for the caramel to set.
Expert Tips / Pro Tips
To get the best results with your Knock You Naked Bars, always use parchment paper. This allows you to lift the entire block of bars out of the pan once cooled, making it much easier to cut clean squares. Another tip is to avoid overbaking; the bars may look a little soft when you pull them out, but they will firm up as they cool. If you want a perfectly smooth caramel layer, melting the caramels slowly over low heat is key to preventing scorching.
Variations & Substitutions
If you want to customize your bars, there are plenty of options. You can swap the pecans for walnuts or almonds, or omit the nuts entirely for a smoother texture. For a deeper flavor profile, try using dark chocolate chips or even white chocolate chunks. If you love the combination of sweet and salty, sprinkle a pinch of coarse sea salt over the caramel layer before adding the top layer of dough. For a gluten-free version, a standard 1:1 gluten-free flour blend works well in this recipe.
Serving Suggestions
These bars are incredibly rich, so they are best served in small squares. For a truly decadent dessert, serve a warm bar with a scoop of premium vanilla bean ice cream. They also pair wonderfully with a hot cup of black coffee or a cold glass of milk. If you are giving them as a gift, wrap individual squares in parchment paper and tie them with a piece of twine for a rustic, homemade look.
Storage, Freezing & Reheating
Storage: Keep your bars in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you may want to store them in the refrigerator to keep the caramel firm.
Freezing: These bars freeze beautifully. Place the cut squares in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. They will stay fresh for up to 3 months.
Reheating: If you prefer a gooey texture, pop a bar in the microwave for 10 to 15 seconds before eating. This will soften the caramel and melt the chocolate chips perfectly.
Nutrition Information
| Nutrient | Amount Per Serving (1 Bar) |
| Calories | 250 |
| Protein | 3g |
| Fat | 15g |
| Carbohydrates | 30g |
| Fiber | 1g |
| Sugar | 20g |
FAQ
Knock You Naked Bars
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a small mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and creamy.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup brown sugar, 1 teaspoon vanilla extract
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.2 large eggs
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips (and pecans if using).2 cups semi-sweet chocolate chips, 1 cup chopped pecans
- Spread exactly half of the cookie dough into the bottom of your prepared 9×13-inch pan. Bake for 8 to 10 minutes. Remove from the oven but keep the oven on.
- While the base is baking, melt the caramels and evaporated milk together in a saucepan over low heat (or use a double boiler). Stir constantly until smooth. If you are using peanut butter, stir it in once the caramel is fully melted.14 ounces caramel squares, 5 ounces evaporated milk, 1/2 cup peanut butter
- Pour the smooth caramel mixture evenly over the partially baked cookie base.
- Take the remaining cookie dough and drop it by spoonfuls over the top of the caramel layer. It doesn’t need to cover the caramel perfectly; it will spread as it bakes.
- Place the pan back in the oven and bake for an additional 15 to 20 minutes, or until the top is a light golden brown.
- Allow the bars to cool completely in the pan on a wire rack before cutting. This is essential for the caramel to set.
Notes
Can I use store-bought caramel sauce instead of melting caramels?
While you can use store-bought sauce, it must be a very thick “caramel dip” rather than a thin sundae syrup. If the sauce is too thin, the bars will become soggy and won’t hold their shape.
Do I have to use evaporated milk?
No, you can substitute evaporated milk with heavy cream or even whole milk, though evaporated milk provides a specific richness that works perfectly with the caramels.
How do I know when the bars are finished baking?
The edges should be firm and the top should be a light golden brown. A toothpick inserted into the cookie portion should come out clean, though it will likely be sticky if it hits the caramel layer.
Can I make these bars without peanut butter?
Absolutely. The peanut butter adds a layer of flavor and creaminess to the caramel, but the recipe is still delicious without it. Simply omit it if you have an allergy or prefer a pure caramel taste.
Why did my caramel layer disappear?
This usually happens if the caramel is too thin or if the bars are overbaked. Using the 14-ounce bag of caramels ensures a thick enough layer to stand up to the heat of the oven.