Knock You Naked Bars

Knock You Naked Bars have become my go-to whenever I need a showstopping dessert that tastes as good as it looks. These bars bring together gooey caramel peanut butter chocolate and the softest cookie dough into every bite. They never last more than a few hours in my house and friends always beg for the recipe after the first bite.

The first time I made these was for a birthday potluck and I had to print copies of the recipe for everyone. Now they have a permanent place in my cherished dessert rotation.

Ingredients

• All purpose flour: forms the structure of the bars and gives that classic chewy texture. Fresh flour makes a big difference in the texture check the date on your bag
• Baking soda: helps with rise and creates a pillowy soft bar. Make sure your baking soda is fresh for maximum lift
• Salt: balances the sweetness and brings out the depth of the chocolate and caramel flavors. Use a fine sea salt for even distribution
• Butter: softened blends smoothly into the sugar for that tender bar base. Choose unsalted for better control over the salt level
• Sugar: adds sweetness and structure. White sugar gives the bars a perfect chew
• Brown sugar: provides rich caramel notes and keeps the bars moist. Packed brown sugar works best for accuracy
• Vanilla extract: rounds out the flavors and adds warmth. Pure vanilla extract always gives a better finish
• Eggs: bind the dough keeping everything moist and chewy. Use large eggs at room temperature for easy mixing
• Semi sweet chocolate chips: creamy pockets of chocolate in every bite. Go for a good-quality brand for the best flavor
• Evaporated milk: is the secret to a super creamy caramel sauce. Check the can for any dents or damage before using
• Caramels: melt into that dreamy middle layer. Fresh soft caramels melt smoother
• Peanut butter: brings a nutty depth and silky texture to the caramel. Creamy peanut butter blends best and I recommend stirring if the oil separates

Step-by-Step Instructions

Prepare the Pan:

Line a 9 by 13 inch baking pan with parchment or grease well for easy removal later. This helps the bars lift out smoothly after baking

Mix the Dry Ingredients:

In a small bowl whisk together the flour baking soda and salt until completely blended. This ensures an even rise and no clumps in the dough

Cream the Butter and Sugars:

In a large bowl beat the softened butter with the white and brown sugars and vanilla extract until everything is light and fluffy. This step creates the foundation of the classic cookie base

Add Eggs:

Beat in eggs one at a time making sure each is fully mixed before adding the next. This makes a smoother dough and helps keep the bars nice and moist

Combine Wet and Dry:

Gradually add the dry ingredients into the butter mixture mixing just until incorporated. Overmixing can make the bars dense so mix only until you no longer see flour streaks

Fold in Chocolate Chips:

Gently stir in chocolate chips until evenly scattered. You want every bite to have a bit of chocolate

Create the Base Layer:

Spread half the dough in the bottom of the prepared pan pressing gently into an even layer. This forms a sturdy foundation for the gooey toppings

First Bake:

Bake the base layer in the preheated oven at 375 degrees for 8 to 10 minutes. The top should look just set not fully baked

Make the Caramel Filling:

While the base is in the oven melt unwrapped caramels and evaporated milk together over low heat using a double boiler or heatproof bowl. Stir gently and constantly until the caramels are fully melted into the milk and the mixture is silky smooth

Add Peanut Butter to Caramel:

Once the caramel is melted stir in the peanut butter until the sauce turns glossy and uniform. This takes only a minute but transforms the sauce into something extra special

Assemble the Layers:

Pour the caramel peanut butter sauce over the baked cookie base and spread gently to the edges

Add the Top Layer:

Drop spoonfuls of the remaining cookie dough across the surface. No need to cover the caramel completely it will spread a bit while baking

Final Bake:

Return the pan to the oven and bake for 15 to 20 minutes until the top is golden brown and just set. The caramel should bubble slightly around the edges

Cool and Cut:

Let the bars cool completely in the pan before cutting. This makes slicing easier and ensures you get those neat decadent layers

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One of my favorite things about these bars is the moment you cut in and see the oozing caramel layer. My kids always hover in the kitchen and try to grab the corner pieces while they are still warm from the oven

Storage Tips

After baking let the bars cool completely before slicing. Store in an airtight container at room temperature for up to three days. For longer keeping pop them in the fridge they will firm up and taste extra fudgy cold. I like to stack my bars with parchment pieces in between to keep them from sticking together

Ingredient Substitutions

If you do not have semi sweet chocolate chips try using milk chocolate or chunks of a chocolate bar. For a nut free version swap out the peanut butter for sunflower seed butter or simply leave it out and double the caramel. Gluten free flour blends with a xanthan gum base work well as a one to one swap for the all purpose flour

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Serving Suggestions

Knock You Naked Bars make a great picnic or lunchbox treat. Cut them into large squares for a party tray or small bites for a sweet snack. Warm them up a little and add a scoop of vanilla ice cream for an over the top dessert

Cultural Context

Dessert bars like these have a special place in American potluck tradition. They are easy to share portable and often become the highlight of any family gathering. What makes this recipe a classic is the layering of gooey and crunchy textures something passed down in many of our family reunions and school bake sales

Recipe FAQs

→ How do I melt the caramels smoothly?

Combine the caramels and evaporated milk in a double boiler over low heat, stirring constantly. Once melted, add peanut butter and mix until fully incorporated for a creamy, lump-free caramel layer.

→ Can I use a different type of chocolate?

Semi-sweet chocolate chips provide the classic flavor balance, but milk, dark, or even white chocolate chips can be substituted for a unique twist.

→ What is the best way to store these bars?

Store Knock You Naked Bars in an airtight container at room temperature for up to three days, or refrigerate for a firmer texture and longer shelf life.

→ Can I freeze Knock You Naked Bars?

Yes, once cooled, wrap the bars tightly in plastic and place in a freezer-safe bag. They can be frozen for up to two months. Thaw at room temperature before serving.

→ How do I achieve clean slices?

Allow the bars to cool completely before slicing. Use a sharp knife, and wipe it clean between cuts for the neatest pieces.