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Knock You Naked Bars Recipe

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★★★★★

4.5 from 139 reviews

Knock You Naked Bars are delectably rich dessert bars featuring a buttery dough base studded with semi-sweet chocolate chips and crunchy pecans, layered with smooth, creamy caramel, and baked to golden perfection. These bars boast a delightful combination of chewy, gooey, and crunchy textures, making them the perfect indulgence for any occasion.

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
  • ⅓ cup heavy cream

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature while you prepare the bars.
  2. Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
  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 and fluffy, about 3–5 minutes.
  4. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in 2 teaspoons vanilla extract for enhanced flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add these dry ingredients to the butter mixture, mixing on low until just combined to form the dough.
  6. Fold in Chocolate Chips and Pecans: Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped pecans to distribute evenly throughout the dough.
  7. Layer the Bars – Bottom Dough: Spread half of the dough evenly into the prepared baking pan, pressing it down gently to form a uniform base layer.
  8. Melt Caramel Layer: In a saucepan over low heat, combine 14 ounces caramel squares with ⅓ cup heavy cream. Stir constantly until the caramel melts completely and the mixture is smooth and creamy.
  9. Add Caramel Layer: Pour the melted caramel evenly over the dough layer in the pan, spreading it carefully to cover the entire surface.
  10. Top with Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer. Gently spread or pat it to create an even top layer without mixing into the caramel.
  11. Bake: Bake the bars in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  12. Cool Completely: Remove the pan from the oven and allow the bars to cool completely on a wire rack to set the layers and make slicing easier.
  13. Cut and Serve: Using the parchment paper overhang, lift the bars out of the pan. Cut into squares and serve. Enjoy your indulgent Knock You Naked Bars!

Notes

  • Use parchment paper for easy removal and clean edges.
  • Do not overbake to keep the bars gooey in the center.
  • Spread dough and caramel layers evenly for consistent texture.
  • Chopped pecans can be substituted with walnuts if preferred.
  • Store bars in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

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

Find it online: https://spiceupwithsophie.com/knock-you-naked-bars-recipe-3/