Knock You Naked Bars Delight

Knock You Naked Bars deliver everything you want from a caramel stuffed cookie bar. At first bite you get gooey sweet caramel tang and the perfect chew from the chocolate chip cookie dough. These bars never last a day in my kitchen and are my go-to for parties and bake sales when I want to make a serious impression.

I first brought these to a family reunion and watched my cousins sneak extras into napkins for later. Now they are legendary at our house and everywhere I bring them.

Ingredients

• All purpose flour: gives structure and chew look for a fresh bag for best results
• Baking soda: acts as the leavening to keep the bars soft and not dense check expiration date for freshness
• Salt: boosts all the other flavors use kosher or fine sea salt for best mixing
• Butter: softened sticks will cream more evenly for a thick chewy cookie base
• Sugar: regular granulated brings sweetness and crisp edges
• Brown sugar: adds moisture and deep caramel notes packed light brown sugar is ideal
• Vanilla extract: ties all the flavors together pure vanilla gives the best aroma
• Eggs: at room temperature create a smooth dough
• Semi sweet chocolate chips: bring chunky bites of chocolate throughout bars buy high quality for best melt
• Evaporated milk: helps create that gooey caramel layer look for unsweetened
• Caramels: the star of the filling use classic chewy squares for easy melting
• Peanut butter: creamy style works best for a silky caramel ribbon

Instructions

Prepare the Cookie Dough:

Mix flour baking soda and salt in a small bowl and set aside. In a large mixing bowl cream butter granulated sugar brown sugar and vanilla until fluffy and light in color. Add eggs one at a time mixing thoroughly after each. Gently blend in dry ingredients until a smooth dough forms. Fold in chocolate chips so they are evenly distributed.

Create the Base Layer:

Spread half the cookie dough evenly in a greased nine by thirteen inch baking dish. Use fingers or an offset spatula for best results. Pat it down for even edges and thickness. Bake this base in a three hundred seventy five degree Fahrenheit oven for about eight to ten minutes until just set but not golden. Remove and let cool slightly.

Make the Caramel Filling:

While the base bakes combine unwrapped caramels and evaporated milk in a double boiler over simmering water. Stir frequently so the caramels melt evenly into a glossy thick sauce. Stir in peanut butter until fully melted and silky smooth. Keep on low heat to prevent scorching.

Layer on the Caramel:

Pour the hot caramel peanut butter mixture evenly over the baked cookie dough base. Use a heatproof spatula to spread it all the way to the corners creating a thick even layer.

Add Top Cookie Layer:

With the remaining cookie dough scoop generous spoonfuls and dot them over the surface of the caramel. Do not worry about filling every gap the dough will spread as it bakes to create a crackly top and gooey pockets of caramel peeking through.

Final Bake and Cool:

Return the pan to the oven and bake at three hundred seventy five degrees Fahrenheit for fifteen to twenty minutes until the top is light golden brown and set. Remove from oven and cool completely in the pan. For neat slices refrigerate before cutting into bars.

Peanut butter gives the caramel layer a unique satiny richness that melts so beautifully into the bars. The first time I made these my sister insisted on licking the bowl clean. I now double the caramel layer every other time for true indulgence.

Storage Tips

These bars store best in an airtight container at room temperature for up to four days. Chilling them in the fridge makes cutting neater and helps keep the caramel layer firm especially in warm kitchens. If you want to keep them longer freeze cut bars between parchment paper in a sealed bag for up to three months.

Ingredient Substitutions

Milk or dark chocolate chips will both work though semi sweet is classic for balance. For a peanut allergy simply swap peanut butter for sunflower seed butter or almond butter. If out of evaporated milk whole milk simmered until slightly thickened can be used in a pinch.

Serving Suggestions

Serve cold for extra chewy and set caramel. Slightly warm individual bars and add a scoop of vanilla ice cream and a drizzle of fudge sauce for dessert. Wrap bars in wax paper and tie with string for gift giving or party favors.

Cultural and Historical Context

Caramel stuffed cookie bars like these are a classic potluck dessert across the Midwest and South. The Knock You Naked name is a wink at their outrageous gooeyness and knock-your-socks-off taste. Recipes like this are beloved for their bake sale simplicity and guaranteed wow factor.

Seasonal Adaptations

Dot with mini chocolate eggs and pastel sprinkles for an Easter treat. Layer in chopped pecans or walnuts for autumn flavors. Add crushed peppermint candies on top before baking for a holiday twist.

Friends and coworkers have begged for the recipe after tasting these at office potlucks. Several have told me their families now request Knock You Naked Bars in place of classic brownies or blondies. One neighbor even makes them for every school event and claims the recipe as her signature treat.

Common Recipe Questions

→ What type of chocolate chips work best?

Semi-sweet chocolate chips offer a balanced flavor, but you can substitute with dark or milk chocolate if preferred.

→ Can I use homemade caramel instead of wrapped caramels?

Yes, a thick homemade caramel sauce works well. Just ensure it’s not too runny so the bars hold their shape.

→ How should I store the bars?

Let the bars cool completely, then store them in an airtight container at room temperature for up to 3 days.

→ Is it necessary to use a double boiler for melting caramels?

While a double boiler prevents scorching, you can melt caramels with evaporated milk in the microwave using short intervals and stirring often.

→ Can these bars be frozen for later?

Yes, after cooling, wrap individual bars tightly and freeze for up to 2 months. Thaw at room temperature before serving.