Sometimes, you just need a dessert that stops people in their tracks—and Knock You Naked Bars are exactly that. These ultra-indulgent bars are stacked with gooey caramel, melty chocolate chips, and a chewy cookie-like base that feels like a warm hug in dessert form. The name might be cheeky, but the flavor is seriously unforgettable.
This dessert is perfect for potlucks, holidays, bake sales, or anytime you want to wow your guests with minimal effort. With layers of soft dough and sweet caramel-peanut butter filling, every bite is a mix of gooey, chewy, and chocolatey perfection.
Why You’ll Love These Knock You Naked Bars
- Irresistibly gooey: Melted caramel and peanut butter make these bars rich and satisfying.
- Simple pantry ingredients: No fancy steps—just classic baking staples.
- Perfect for all seasons: Cozy for winter, indulgent for summer barbecues.
- Great for sharing: Makes 6 generous servings (or more if you cut smaller pieces).
- Crowd favorite: One bite and everyone will ask for the recipe.
Ingredients
For the Cookie Dough Base:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
For the Caramel Sauce:
- 14 oz (1 bag) caramels, unwrapped
- 5 oz evaporated milk
- ½ cup creamy peanut butter
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Prepare the Cookie Dough
In a small bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Gradually mix in the dry ingredients, then stir in the chocolate chips until evenly distributed.
Step 3: Bake the Base Layer
Press about half of the cookie dough into the prepared pan, spreading it evenly. Bake for 8–10 minutes, just until the dough starts to set. Remove from the oven but keep the oven on.
Step 4: Make the Caramel Sauce
While the base layer is baking, combine the caramels and evaporated milk in a double boiler (or microwave in short intervals, stirring frequently). Once smooth, stir in the peanut butter until fully incorporated and creamy.
Step 5: Assemble the Bars
Pour the warm caramel-peanut butter sauce over the baked cookie base, spreading evenly with a spatula.
Drop spoonfuls of the remaining cookie dough over the caramel layer. It won’t cover the entire surface—and that’s okay! The caramel peeking through makes these bars look even more tempting.
Step 6: Final Bake
Return the pan to the oven and bake for an additional 15–20 minutes, or until the top is lightly golden and the edges begin to pull away from the pan.
Step 7: Cool and Slice
Allow the bars to cool completely in the pan—this step is key for clean slicing. For best results, chill them in the fridge for 30 minutes before cutting into squares.
Pro Tips for Perfect Bars
- Don’t overbake: The centers should still look a bit gooey when you pull them out—this ensures the soft, melty texture.
- Use parchment paper: Makes lifting and cutting the bars a breeze.
- Chill before slicing: Helps the caramel set, giving you neater, cleaner cuts.
- Use quality caramels: Better ingredients lead to smoother, richer caramel flavor.
Fun Variations
These bars are delicious as-is, but you can always switch things up:
- Nutty version: Add chopped pecans or walnuts to the dough for a bit of crunch.
- Salted caramel twist: Sprinkle sea salt on top before baking for a sweet-and-salty finish.
- White chocolate drizzle: Add melted white chocolate over the cooled bars for extra flair.
When to Serve Knock You Naked Bars
- Family dinners
- Bake sales
- Holiday parties
- Game night snacks
- Birthday treats
- “Just because” dessert therapy
These bars never disappoint and travel well, making them an ideal choice for any gathering.
Storage & Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep chilled for up to 5 days for firmer texture.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
They also taste amazing slightly warm—just pop one in the microwave for 10 seconds and top with ice cream for a decadent treat.
Final Thoughts
Knock You Naked Bars are more than just a clever name—they’re everything a dessert should be: rich, gooey, indulgent, and unforgettable. With melty chocolate chips, buttery cookie dough, and a ribbon of creamy caramel-peanut butter, they’re impossible to resist. Easy to make and guaranteed to steal the spotlight, this is one recipe you’ll want to keep on repeat.
Share Your Bars!
Did these Knock You Naked Bars live up to their name? Share your photos and tag them with #KnockYouNakedBars for a chance to be featured! Whether you followed the recipe to the letter or added your own twist, we’d love to see your creations.
Knock You Naked Bars
Ingredients
For the Cookie Dough Base:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
For the Caramel Sauce:
- 14 oz 1 bag caramels, unwrapped
- 5 oz evaporated milk
- ½ cup creamy peanut butter
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Prepare the Cookie Dough
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Gradually mix in the dry ingredients, then stir in the chocolate chips until evenly distributed.
Step 3: Bake the Base Layer
- Press about half of the cookie dough into the prepared pan, spreading it evenly. Bake for 8–10 minutes, just until the dough starts to set. Remove from the oven but keep the oven on.
Step 4: Make the Caramel Sauce
- While the base layer is baking, combine the caramels and evaporated milk in a double boiler (or microwave in short intervals, stirring frequently). Once smooth, stir in the peanut butter until fully incorporated and creamy.
Step 5: Assemble the Bars
- Pour the warm caramel-peanut butter sauce over the baked cookie base, spreading evenly with a spatula.
- Drop spoonfuls of the remaining cookie dough over the caramel layer. It won’t cover the entire surface—and that’s okay! The caramel peeking through makes these bars look even more tempting.
Step 6: Final Bake
- Return the pan to the oven and bake for an additional 15–20 minutes, or until the top is lightly golden and the edges begin to pull away from the pan.
Step 7: Cool and Slice
- Allow the bars to cool completely in the pan—this step is key for clean slicing. For best results, chill them in the fridge for 30 minutes before cutting into squares.
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