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Knock You Naked Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 54 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 20 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Deliciously rich and indulgent Knock You Naked Bars featuring a buttery chocolate chip cookie base, gooey caramel and peanut butter layer, and a luscious cookie dough topping, baked to golden perfection. These bars are perfect for satisfying your sweet tooth with a combination of chewy, creamy, and crispy textures in every bite.

Ingredients

Scale

Bars

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 2 cups semi-sweet chocolate chips

Caramel Sauce

  • 5 ounces evaporated milk
  • 1 bag (14 oz) caramels
  • ½ cup peanut butter

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375 degrees Fahrenheit and grease a 9 x 13 inch baking pan thoroughly. Set aside to use later.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, sugar, brown sugar, and vanilla extract until the mixture is creamy and smooth.
  4. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even mixing.
  5. Combine Dry and Wet Ingredients: Gradually incorporate the flour mixture into the wet ingredients, mixing gently to combine without overworking the dough.
  6. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the dough until evenly distributed.
  7. Layer the Dough: Spread half of the cookie dough evenly into the prepared baking pan, pressing gently to form a smooth base layer.
  8. Bake Base Layer: Bake this base layer in the preheated oven at 375°F for 8-10 minutes until it just begins to set. Remove from oven.
  9. Prepare Caramel Sauce: While the base layer is baking, melt the caramels and evaporated milk together in a double boiler, stirring frequently to prevent burning.
  10. Add Peanut Butter to Caramel: Once melted, stir in the peanut butter thoroughly until fully combined and smooth.
  11. Spread Caramel Layer: Carefully spread the warm caramel and peanut butter mixture evenly over the partially baked cookie dough base in the pan.
  12. Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough unevenly over the caramel layer, creating a rustic topping.
  13. Final Bake: Return the pan to the oven and bake at 375°F for 15-20 minutes, or until the top layer of cookie dough is light golden brown and cooked through.
  14. Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before cutting into squares and serving.

Notes

  • Ensure eggs are at room temperature before adding for better mixing and texture.
  • Use a double boiler or a heatproof bowl over simmering water to melt caramels gently and prevent burning.
  • For easier slicing, chill the bars in the refrigerator for 30 minutes before cutting.
  • You can substitute semi-sweet chocolate chips with milk or dark chocolate chips as desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

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