Knock You Naked Bars Recipe

Introduction

Knock You Naked Bars are a delightful treat combining rich caramel, semi-sweet chocolate chips, and crunchy pecans in a buttery, tender dough. These bars are perfect for sharing or enjoying with a cup of coffee any time of day.

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• 14 ounces caramel squares (individually wrapped)
• ⅓ cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
3. Step 3: Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
4. Step 4: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Step 5: Fold in the chocolate chips and chopped pecans evenly into the dough.
6. Step 6: Spread half of the dough into the prepared pan, pressing it into an even layer.
7. Step 7: In a saucepan over low heat, melt the caramel squares with the heavy cream, stirring constantly until smooth.
8. Step 8: Pour the melted caramel evenly over the dough layer in the pan.
9. Step 9: Drop spoonfuls of the remaining dough over the caramel layer, gently spreading to cover as much as possible.
10. Step 10: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Step 11: Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
12. Step 12: Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.

Tips & Variations

• Use parchment paper to line the pan for easy removal and cleaner slicing.
• Keep an eye on the bars near the end of baking to avoid overbaking and maintain a gooey center.
• For a nut-free version, omit the pecans and add an extra ½ cup of chocolate chips.
• Try swapping semi-sweet chocolate chips for dark or milk chocolate for a different flavor profile.

Storage

Store the bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to prevent the bars from becoming too salty.

Can I substitute caramel squares with caramel sauce?

Yes, you can use caramel sauce, but reduce the heavy cream slightly to maintain the right consistency for layering.

Knock You Naked Bars Recipe

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★★★★★

5 from 149 reviews

The Knock You Naked Bars recipe is a decadent dessert bar featuring a buttery, chocolate chip and pecan-studded dough base layered with creamy melted caramel. These bars combine a rich, chewy texture with crunchy nuts and a smooth caramel layer, baked to golden perfection. Perfect for chocolate and caramel lovers seeking an indulgent, homemade treat.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

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

Caramel Layer

• 14 ounces caramel squares (individually wrapped recommended)
• ⅓ cup heavy cream

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) ensuring it’s at the ideal temperature before baking.
2. Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out after baking.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until the mixture is light, fluffy, and well combined.
4. Add Eggs and Vanilla: Beat in 2 large eggs one at a time to the creamed mixture, then stir in 2 teaspoons vanilla extract for flavor depth.
5. Combine Dry Ingredients: In a separate bowl, whisk 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt together. Gradually mix these dry ingredients into the wet mixture just until combined to form a dough.
6. Fold in Chocolate Chips and Nuts: Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped pecans into the dough to evenly distribute them.
7. Spread the Dough Base: Spread half of the dough evenly into the prepared baking pan, pressing it firmly to create a smooth base layer.
8. Melt the Caramel: In a saucepan over low heat, melt 14 ounces of caramel squares with ⅓ cup heavy cream, stirring constantly until the mixture is smooth and creamy.
9. Pour Caramel Layer: Pour the melted caramel evenly over the dough base in the pan, using a spatula to spread it smoothly.
10. Top with Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer. Gently spread and press to cover the caramel without mixing it.
11. Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
12. Cool Completely: Remove from oven and place the pan on a wire rack. Allow the bars to cool completely to set the caramel and firm up the bars.
13. Cut and Serve: Using the parchment overhang, lift the bars from the pan. Cut into squares and serve.

Notes

• Use parchment paper in the pan to make removing the bars easier and prevent sticking.
• Watch the baking time carefully to avoid overbaking and keep the bars gooey in the center.
• Spread dough and caramel layers evenly to ensure consistent texture throughout.
• Individually wrapped caramel squares are easiest to melt evenly without burning.
• Allow bars to cool fully before cutting to ensure clean slices without caramel oozing.

Keywords: caramel bars, chocolate chip bars, pecan dessert bars, caramel chocolate bars, Knock You Naked Bars, buttery dessert bars