Knock You Naked Bars Recipe

Introduction

Knock You Naked Bars are a decadent treat featuring layers of rich caramel, creamy chocolate, and a buttery cookie base studded with crunchy pecans. Perfect for satisfying your sweet tooth, these bars combine smooth textures with delightful flavors in every bite.

Ingredients

• 18 individually wrapped caramel squares
• ½ cup heavy cream
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. Step 4: Spread two-thirds of the cookie dough evenly in the prepared pan. Bake for about 10 minutes to set.
5. Step 5: Meanwhile, in a small saucepan over low heat, melt the caramel squares with the heavy cream, stirring constantly until smooth and creamy. Remove from heat.
6. Step 6: Remove the partially baked crust from the oven. Spread the caramel mixture evenly over the warm cookie base.
7. Step 7: Sprinkle the chocolate chips and chopped pecans evenly over the caramel layer. Crumble the remaining cookie dough over the top to cover as much as possible.
8. Step 8: Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the top is golden and the bars are set.
9. Step 9: Allow the bars to cool completely in the pan. Use the parchment overhang to lift them out, then cut into squares and serve.

Tips & Variations

• Use salted butter instead of unsalted for a slightly bolder flavor.
• Swap pecans for walnuts or almonds if preferred, or omit nuts for a nut-free version.
• For an extra indulgence, drizzle melted chocolate over the cooled bars before slicing.
• If you like a gooier caramel layer, add a bit more heavy cream when melting the caramels.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. To enjoy, bring bars to room temperature or warm briefly in the microwave for a soft, melty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cookie dough instead of making my own?

Yes, store-bought dough can save time and works well for this recipe. Just be sure to use a traditional cookie dough, not pre-baked or refrigerated rolls.

What type of caramel squares should I use?

Individually wrapped caramel squares designed for melting are best. They melt smoothly and create a creamy caramel layer without graininess.

Knock You Naked Bars Recipe

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4.5 from 142 reviews

Knock You Naked Bars are a decadent layered dessert featuring a buttery cookie dough base, a rich homemade caramel layer, a generous sprinkle of chopped pecans, and a topping of semi-sweet chocolate chips. This recipe combines creamy, crunchy, and chocolaty textures for an irresistible treat perfect for sharing or indulging on your own.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Layer

• 20 individually wrapped caramel squares
• ¼ cup heavy cream

Cookie Dough Base

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Topping

• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Prepare Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to form the cookie dough.
3. Press Dough Into Pan: Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan, creating a firm and even layer.
4. Make Caramel Layer: In a small saucepan over low heat, combine the caramel squares and heavy cream. Stir constantly until the caramels are fully melted and the mixture is smooth and creamy. Immediately pour the caramel mixture evenly over the cookie dough layer in the pan.
5. Add Nuts and Remaining Dough: Sprinkle the chopped pecans evenly over the caramel layer. Crumble the remaining cookie dough over the pecans, pressing lightly to cover the top.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the caramel layer is bubbly around the edges.
7. Add Chocolate Chips: Remove from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot bars; allow them to melt slightly. Use a spatula or the back of a spoon to spread the melted chocolate chips evenly if desired.
8. Cool and Set: Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut into squares.

Notes

• For firmer bars, refrigerate for at least an hour before slicing.
• Use good-quality caramel squares for a smoother caramel layer.
• Chopped pecans can be substituted with walnuts or your preferred nuts.
• Store bars in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
• Bring the bars to room temperature before serving if refrigerated to soften the chocolate and caramel layers.

Keywords: Knock You Naked Bars, caramel bars, cookie dough bars, chocolate chip bars, pecan bars, layered dessert, easy caramel bars