1. Can I make Knock You Naked Bars without nuts?

Absolutely. Simply omit the pecans or replace them with extra chocolate chips, shredded coconut, or even toffee bits for added texture.

2. How do I know when the bars are done baking?

The top should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs, not raw batter.

3. Can I use store-bought caramel sauce instead of melting caramels?

Yes, but make sure it's a thick sauce. Runny caramel will seep too much into the base and may not set properly.

4. How long do these bars need to cool before cutting?

At least 1 hour at room temperature. Cutting too soon will cause the bars to fall apart as the caramel won’t be set.

Knock You Naked Bars

Name: Knock You Naked Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp salt; 1 cup butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 tsp vanilla extract; 2 eggs; 2 cups semi-sweet chocolate chips; 1 bag (14 oz) caramels; 5 oz evaporated milk; 1/2 cup peanut butter (optional); 1 cup chopped pecans (optional)

Description

Knock You Naked Bars are rich, gooey dessert bars layered with soft cookie dough, caramel, chocolate chips, and pecans—perfect for beginner bakers.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
1 bag (14 oz) caramels
5 oz evaporated milk
1/2 cup peanut butter (optional)
1 cup chopped pecans (optional)

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking pan or line with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Gradually mix in the dry ingredients until just combined.
Fold in chocolate chips and chopped pecans if using.
Spread half the dough evenly in the baking pan. Bake for 8–10 minutes until lightly set.
While baking, melt caramels and evaporated milk together in a double boiler or microwave until smooth. Stir in peanut butter if using.
Pour caramel mixture over the baked base and spread evenly.
Drop spoonfuls of remaining dough over caramel. It’s okay if some caramel shows through.
Bake for another 15–20 minutes or until golden brown and mostly set.
Cool completely in the pan before cutting into bars and serving.

Notes

Cool bars completely before cutting to allow the caramel to set.
Swap pecans for almonds or omit nuts entirely.
Use parchment paper for easy removal and clean-up.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Don’t overbake—look for golden tops and soft centers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg