The Amazing Knock You Naked Bars Recipe

Oh, friends, do I have a treat for you today! I still remember the first time I sank my teeth into a “Knock You Naked Bar.” It was at a potluck years ago, and one bite transformed my evening. I knew instantly I had to recreate them in my own kitchen. These bars are a delightful combination of chewy cookie, gooey caramel, and rich chocolate, truly irresistible in every way.

This Knock You Naked Bars Recipe is my absolute favorite rendition, a dessert that promises to become a legend in your home. With about 30 minutes of active prep, 25-30 minutes of baking, and some crucial cooling time, you’ll create a pan of pure bliss. I’m so excited to share my go-to guide for making the best, most decadent version of these incredible bars.

Why You’ll Love This Knock You Naked Bars Recipe

I truly believe this recipe stands out from the crowd, and I know you’ll fall in love with it just like I did. Here’s why it’s become a staple in my kitchen:

• Effortless Layers: This recipe simplifies the layering process, ensuring each component bakes perfectly without being overly complicated. I’ve refined the steps so you can achieve those distinct, delicious layers with ease.
• Perfect Gooey Caramel: My method for the caramel layer ensures it’s wonderfully soft and chewy, never too hard or sticky. It’s the ideal texture to complement the cookie base.
• Balanced Sweetness: I’ve carefully balanced the sugars to create a treat that’s sweet and indulgent without being cloyingly so. The semi-sweet chocolate chips add just the right amount of contrast.
• Crowd-Pleasing Favorite: Every time I make these, they disappear quickly! They’re perfect for parties, bake sales, or simply a comforting treat at home.

What Makes These Knock You Naked Bars So Special? (Origin of the Name)

The name “Knock You Naked Bars” always sparks a little curiosity, and for good reason! While the exact origin is a bit of a sweet mystery, the popular theory is quite charming. It’s said that these bars are so incredibly delicious, so utterly decadent, that they might just make you forget everything else, including your clothes!

I find it to be a playful and suggestive name that perfectly captures the pure bliss these bars evoke. It hints at an experience so overwhelmingly good, it might just “knock you off your feet.” Once you taste them, I think you’ll understand why such a memorable name stuck!

Ingredients for the Best Knock You Naked Bars Recipe

Using the right ingredients makes all the difference in these glorious bars. Here’s a look at what you’ll need and why each component is so important.

• 2 ¼ cups all-purpose flour: This forms the structure of our rich, chewy cookie dough base and top. I always use unbleached all-purpose flour for consistent results.
• 1 teaspoon baking soda: This leavening agent helps the cookie dough rise slightly and gives it a tender texture. It reacts with the brown sugar to create that perfect chewiness.
• 1 teaspoon salt: A little salt is essential to balance the sweetness and enhance all the flavors in the cookie dough. Don’t skip it; it truly makes a difference.
• 1 cup butter (softened): Softened butter is key for a creamy, well-incorporated dough. It adds richness and helps create that desirable melt-in-your-mouth texture.
• ¾ cup sugar: Granulated sugar contributes to the crispness around the edges of the cookie and overall sweetness. I find this amount creates the perfect balance.
• ¾ cup packed brown sugar: Brown sugar is my secret weapon for chewiness and moisture in the cookie dough. I always make sure it’s firmly packed for accuracy.
• 1 teaspoon vanilla extract: Pure vanilla extract adds warmth and depth of flavor, making the cookie dough incredibly aromatic and delicious. It’s a foundational flavor.
• 2 eggs (room temperature): Room temperature eggs emulsify better with the butter and sugar, leading to a smoother, more uniform cookie dough. This helps with the overall texture.
• 2 cups semi-sweet chocolate chips: These melt beautifully into the cookie layers, providing a rich, classic chocolate flavor. I love the balance they bring to the sweetness.
• 5 ounces evaporated milk: This is crucial for the caramel layer, helping to create a smooth, creamy, and wonderfully gooey consistency. It adds richness without making the caramel too thick.
• 1 bag (14 oz caramels): Pre-packaged caramels make the process incredibly easy and ensure a consistent, delicious caramel layer. I use individually wrapped soft caramels.
• ½ cup peanut butter: Peanut butter adds a fantastic nutty depth to the caramel layer, complementing the chocolate and adding another layer of flavor. It also helps with the caramel’s texture.

Ingredient Tips for Perfect Knock You Naked Bars

Getting the best results often comes down to paying a little extra attention to your ingredients. Here are some of my top tips for this Knock You Naked Bars Recipe:

Room temperature eggs are truly crucial for success in baking. They emulsify much better with the softened butter and sugar, creating a smooth and cohesive dough. Cold eggs can cause the butter to seize up, leading to a lumpy batter and a less even bake. If you forget to take them out ahead of time, a quick trick is to place them in a bowl of warm (not hot!) water for 5-10 minutes.

When it comes to chocolate chips, your choice can really influence the final flavor. I prefer semi-sweet chocolate chips in this recipe because they offer a balanced sweetness that pairs beautifully with the rich caramel. Milk chocolate chips would make the bars significantly sweeter, while dark chocolate chips would introduce a more intense, slightly bitter note. Feel free to experiment based on your preference, but semi-sweet is my personal recommendation for that classic taste.

Using a good quality butter, ideally unsalted, allows you to control the salt content in the recipe. Make sure it’s properly softened, not melted, so it creams beautifully with the sugars. This creates air pockets, contributing to the cookie’s tender texture.

Step-by-Step Guide to Making Knock You Naked Bars Recipe

Let’s get baking! I’ve broken down each step to make sure your Knock You Naked Bars Recipe turns out perfectly.

1. Prepare your oven and pan: Preheat your oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch baking pan thoroughly and set it aside.
2. Mix the dry and wet ingredients: In a small bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, beat the softened butter, sugar, brown sugar, and vanilla extract until the mixture is light and creamy. This should take about 2-3 minutes with an electric mixer.
3. Incorporate eggs and flour mixture: Add the eggs to the creamed mixture, one at a time, beating well after each addition until fully combined. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; just mix until no streaks of flour remain. Finally, fold in the semi-sweet chocolate chips by hand.
4. First cookie layer: Spread half of the cookie dough mixture evenly into the bottom of your prepared 9×13 inch pan. I find pressing it down gently with my fingertips or an offset spatula works best.
5. Partial bake: Place the pan with the cookie dough base into the preheated oven at 375 degrees Fahrenheit. Bake for 8-10 minutes. The base should be lightly set but not fully cooked. Remove the pan from the oven and set it aside.
6. Prepare the caramel layer: While the cookie dough is baking, prepare your luscious caramel topping. In a double boiler, combine the caramels and evaporated milk. Heat gently, stirring occasionally, until the caramels are completely melted and smooth. Once melted, stir in the peanut butter until thoroughly combined and smooth.
7. Assemble the layers: Carefully spread the warm caramel mixture evenly over the partially baked cookie dough base. Work quickly, as the caramel will begin to set as it cools. With the remaining half of the cookie dough, drop it by spoonfuls over the caramel mixture. Don’t worry about spreading it perfectly; the drops will meld together during the final bake.
8. Final bake and cool: Place the pan back in the oven at 375 degrees Fahrenheit and bake for an additional 15-20 minutes, or until the top cookie layer is light golden brown. The caramel might bubble slightly, which is completely normal. Remove from the oven and, this is crucial, let the bars cool completely in the pan before serving. This allows the caramel to set properly, making for clean slices.

Mastering the Caramel: Achieving the Perfect Consistency

The caramel layer is truly the heart of these Knock You Naked Bars, and getting its consistency just right is key. For this recipe, I aim for a soft, gooey, and spreadable caramel that holds its shape when cool but yields easily to a bite.

Using a double boiler, as the recipe instructs, is my favorite method. The gentle, indirect heat prevents the caramel from scorching or becoming too stiff. As the caramels and evaporated milk melt, stir frequently to ensure an even consistency. Once the caramels are melted, the addition of peanut butter not only enhances the flavor but also contributes to that perfect chewiness. It slightly thickens the caramel, helping it set without becoming brittle.

If your caramel seems too thick, you can add a tiny bit more evaporated milk, a tablespoon at a time, while it’s still in the double boiler, stirring until it reaches your desired consistency. If, by chance, your caramel ends up too soft after cooling, don’t worry! A little extra chill time in the refrigerator can often help it firm up. Conversely, if it’s too hard, it might have been cooked too long or with too much direct heat, which is why a double boiler is so helpful.

What If I Don’t Have a Double Boiler?

No double boiler? No problem! I can easily make one right in my own kitchen with items I already have. The science behind a double boiler is simple yet brilliant: it creates gentle, indirect heat that melts delicate ingredients like chocolate and caramel without scorching them. The steam from the simmering water below provides an even, consistent warmth.

Here’s how I create my own:

1. Choose your pots: I take a medium saucepan and fill it with about 1-2 inches of water.
2. Select your bowl: I then find a heat-safe bowl (like a glass mixing bowl or a stainless steel bowl) that fits snugly on top of the saucepan without touching the water. The bottom of the bowl should be elevated above the water, allowing the steam to heat it.
3. Simmer and melt: I bring the water in the saucepan to a gentle simmer over medium-low heat. Then, I place the bowl on top, add my caramels and evaporated milk, and stir until everything is melted and smooth.

This DIY method works wonderfully to prevent burning and ensures a perfectly smooth caramel every time.

Delicious Variations for Your Knock You Naked Bars Recipe

While I adore the classic version, sometimes it’s fun to mix things up! These Knock You Naked Bars Recipe variations allow you to customize them to your heart’s content. For a festive treat, you might also enjoy these Simple Candied Cranberries: Dazzling Sweet-Tart Pop to add a tart counterpoint to the sweetness of the bars.

Troubleshooting Common Problems with Knock You Naked Bars

Even the most experienced bakers sometimes run into little hiccups. Here are solutions to common issues you might encounter with this Knock You Naked Bars Recipe:

• Caramel is too hard: This usually happens if the caramel was cooked too long or at too high a temperature, causing it to over-thicken. If it’s already set, try warming individual bars gently in the microwave for a few seconds just before serving to soften it. Next time, ensure you’re using gentle, indirect heat (like a double boiler) and remove it from the heat as soon as it’s fully melted.
• Bars are too crumbly: If your cookie layers are crumbly, it might be due to overbaking or not enough binder. Make sure you don’t overmix the flour into the dough, which can develop gluten too much, and bake only until just golden. Ensure your butter and eggs are at room temperature for proper emulsification, which helps bind the dough.
• Cookie base is burnt: Overbaking the first layer is a common culprit. Ovens can vary, so keep a close eye on it during that initial 8-10 minute bake. It should be lightly set, not deeply golden. Also, ensure your pan is the correct size (9×13 inch) to prevent thin layers that cook too quickly.
• Caramel is not melting smoothly: This could be due to heat that’s too low, not enough stirring, or very cold evaporated milk. Ensure your double boiler water is simmering steadily. Stir frequently to help the caramels melt evenly. If your evaporated milk is straight from the fridge, warm it slightly before adding.

Serving Suggestions for Every Occasion

These Knock You Naked Bars are incredibly versatile, perfect for almost any setting! I love finding creative ways to present them. For another Halloween themed treat, check out the Enchanting Witches Brew Mocktail: The Ultimate Halloween Drink.

• Casual dessert: Simply slice them into squares and arrange them on a platter for an easy, comforting treat. They’re perfect with a hot cup of coffee or a glass of cold milk.
• Party treat: Cut them into smaller, bite-sized squares or triangles, making them ideal for a dessert spread. Garnish with a light dusting of cocoa powder or a few sprinkles of flaky sea salt for an extra touch.
• Gift for friends/family: Package them beautifully in a decorative box or on a festive plate, tied with a ribbon. They make a thoughtful, homemade gift that everyone appreciates.
• Elevated dessert: For a truly decadent experience, warm a bar slightly and serve it à la mode with a scoop of vanilla bean ice cream. Drizzle with a little extra caramel sauce or a sprinkle of toasted pecans.

How to Store Your Knock You Naked Bars

Proper storage is key to keeping your Knock You Naked Bars fresh and delicious. I want them to be perfect for as long as possible!

At room temperature, these bars will stay fresh in an airtight container for up to 3-4 days. I always place parchment paper between layers if I’m stacking them to prevent sticking. For longer storage, I recommend refrigerating them. In an airtight container, they’ll last up to a week in the fridge. The caramel will firm up slightly when chilled, which I personally love, but they soften beautifully at room temperature.

These bars also freeze exceptionally well! I cut them into individual portions, wrap each tightly in plastic wrap, and then place them in a freezer-safe bag or container. They will last for up to 2-3 months in the freezer. To enjoy, I simply thaw them at room temperature for a few hours, or pop a frozen bar into the microwave for a quick zap until just softened.

Dietary Modifications for Knock You Naked Bars

I know many of you have dietary needs, and while this recipe is quite specific, there are some modifications I’ve explored. It can be a bit challenging, but not impossible!

For a gluten-free version, I recommend substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, perhaps a little more tender, but it should still hold up well. I always look for a blend specifically designed for baking cookies and cakes.

Making these dairy-free presents a bigger challenge due to the butter, evaporated milk, and caramels. For the butter, I would try a good quality plant-based butter substitute. For the evaporated milk, a full-fat canned coconut milk, slowly reduced, could be a substitute. The caramels are the trickiest; you would need to source dairy-free caramels, which are available in some specialty stores, or make your own dairy-free caramel from scratch using coconut cream. The flavor profile will change, but it’s an option if you’re dairy-sensitive. It is important to consider your dietary needs and promote overall health when indulging in desserts, advice that is available in the Dietary Guidelines for Americans.

FAQs about Knock You Naked Bars Recipe

I get a lot of great questions about baking, so I’ve put together answers to some of the most common ones about this Knock You Naked Bars Recipe. For more sweet treat inspiration, explore other recipes in our treats-drinks category.

Friends, I truly hope you are as excited as I am about this Knock You Naked Bars Recipe! There’s something so comforting and utterly satisfying about these layers of chewy cookie and gooey caramel. They truly live up to their name, and I promise they will bring a smile to anyone who takes a bite.

I pour my heart into sharing recipes like these, and I can’t wait for you to experience the joy of making them. Please, if you try this recipe, I would absolutely love to hear about it! Leave a comment below with your thoughts, any variations you tried, or even just to tell me how much you loved them. Your feedback brightens my day and helps our Delish Map community grow.

Happy baking, sweet friends!

Emily

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The Amazing Knock You Naked Bars Recipe

These bars are a delightful combination of chewy cookie, gooey caramel, and rich chocolate, truly irresistible in every way.

This Knock You Naked Bars Recipe is my absolute favorite rendition, a dessert that promises to become a legend in your home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 20 Bars

Course: Dessert

Cuisine: American

Calories: 439

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Cookie Dough

• 2 1/4 cups all-purpose flour unbleached
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract Pure vanilla extract
• 2 eggs room temperature
• 2 cups semi-sweet chocolate chips

Caramel Layer

• 5 ounces evaporated milk
• 14 oz caramels 1 bag, individually wrapped soft caramels
• 1/2 cup peanut butter

Equipment

• 9 x 13 inch baking pan
• small bowl
• Large Mixing Bowl
• Electric Mixer
• offset spatula
• Double Boiler
• medium saucepan
• heat-safe bowl

Method

 

1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch baking pan thoroughly and set it aside.
2. In a small bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, beat the softened butter, sugar, brown sugar, and vanilla extract until the mixture is light and creamy. This should take about 2-3 minutes with an electric mixer.
3. Add the eggs to the creamed mixture, one at a time, beating well after each addition until fully combined. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; just mix until no streaks of flour remain. Finally, fold in the semi-sweet chocolate chips by hand.
4. Spread half of the cookie dough mixture evenly into the bottom of your prepared 9×13 inch pan. I find pressing it down gently with my fingertips or an offset spatula works best.
5. Place the pan with the cookie dough base into the preheated oven at 375 degrees Fahrenheit. Bake for 8-10 minutes. The base should be lightly set but not fully cooked. Remove the pan from the oven and set it aside.
6. While the cookie dough is baking, prepare your luscious caramel topping. In a double boiler, combine the caramels and evaporated milk. Heat gently, stirring occasionally, until the caramels are completely melted and smooth. Once melted, stir in the peanut butter until thoroughly combined and smooth.
7. Carefully spread the warm caramel mixture evenly over the partially baked cookie dough base. Work quickly, as the caramel will begin to set as it cools. With the remaining half of the cookie dough, drop it by spoonfuls over the caramel mixture. Don’t worry about spreading it perfectly; the drops will meld together during the final bake.
8. Place the pan back in the oven at 375 degrees Fahrenheit and bake for an additional 15-20 minutes, or until the top cookie layer is light golden brown. The caramel might bubble slightly, which is completely normal. Remove from the oven and, this is crucial, let the bars cool completely in the pan before serving. This allows the caramel to set properly, making for clean slices.

Nutrition

Calories: 439kcal

Notes

Resting the bars is the most important step for clean slices.

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