Print

Knock You Naked Bars Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/knock-you-naked-bars-recipe-2/