Dessert

Knock You Naked Bars Recipe

ByLily Cross July 14, 2025July 14, 2025

If you’ve ever craved a dessert so outrageously irresistible you find yourself sneaking back for just one more square, this is it: the Knock You Naked Bars Recipe. With gooey caramel layers, pools of melty chocolate, and a buttery, nut-studded dough, these bars are absolutely decadent—dangerously so! They pack all the best elements of a classic bake sale treat but elevate them to showstopper status, making each bite a gooey, chocolatey, nutty marvel that will have everyone begging for the recipe (and a second helping).

Knock You Naked Bars Recipe - Recipe Image

Ingredients You’ll Need

Every element on this list plays a key role in the Knock You Naked Bars Recipe, creating those chewy, layered bars we all adore. Using basic pantry staples and a few indulgent extras, you’ll be amazed by how such simple ingredients transform into pure magic.

Caramel Squares: Easy to unwrap and melt, these give the bars their signature gooey, dreamy center.
Heavy Cream: This ensures your caramel is perfectly smooth, creamy, and deeply luscious.
Semi-Sweet Chocolate Chips: A classic choice that balances out all the other sweet flavors without overpowering them.
Chopped Pecans: The nutty crunch adds a toasty, buttery complexity to every bite.
Unsalted Butter: Fresh, unsalted butter keeps your dough rich while letting you control the salt level perfectly.
Granulated Sugar: Brings sweetness and structure to the bars.
Brown Sugar: Adds a delicious molasses depth and extra chewiness to the dough.
All-Purpose Flour: You want your bars to be soft but sturdy, and plain flour gives you exactly that texture.
Baking Powder: Lifts the bars a touch to keep them from being too dense.
Salt: It sharpens all the flavors and keeps the bars from being overly sweet.
Eggs: Act as the glue that holds the dough together for perfect bar cookies every time.
Vanilla Extract: Adds a round, fragrant warmth that ties everything together.

How to Make Knock You Naked Bars Recipe

Step 1: Preheat the Oven and Prepare the Pan

Before any mixing begins, preheat your oven to 350°F (175°C). Then, line a 9×13-inch baking pan with parchment paper, leaving some overhang on two sides. This overhang acts like a little handle, so when it’s time to cut the bars, you can lift the whole batch out easily—no mess, no stuck edges, just gorgeous, clean squares.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use either a hand mixer or stand mixer to cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Beat until the mixture is light and fluffy—this step is key for creating a beautifully tender dough with a hint of caramel flavor.

Step 3: Add Eggs and Vanilla

Crack in 2 large eggs, one at a time, beating well after each addition to keep the dough luscious. Pour in 2 teaspoons of vanilla extract, and blend until just integrated. This liquid gold is what gives the bars their classic bakery-quality flavor.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this to the butter mixture and mix just until the streaks of flour disappear. You want the dough soft, not overworked.

Step 5: Stir in the Chocolate Chips and Pecans

Fold in 1 cup of semi-sweet chocolate chips and 1 cup of chopped pecans. This is the point where the excitement begins—the sight of chocolate and nuts studded throughout the dough is pure anticipation in bowl form!

Step 6: Spread Half the Dough

Take half the dough and spread it evenly into the bottom of your prepared pan. Use clean fingertips or an offset spatula to press it into all the corners—you want a nice, even base for the caramel.

Step 7: Prepare and Pour the Caramel Layer

In a small saucepan over low heat, melt 14 ounces of unwrapped caramel squares with ⅓ cup of heavy cream. Stir often as the caramel softens, melding into a dreamy, golden river. Once fully smooth, pour the caramel over the dough in the pan, spreading it gently into an even layer.

Step 8: Top with Remaining Dough

Drop spoonfuls of the remaining dough over the caramel layer, then carefully spread or gently pat to cover as much of the caramel as possible. It’s okay if a little caramel peeks out—the magic happens in the oven.

Step 9: Baking

Bake the bars in your preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean (a tiny bit of caramel is fine). Enjoy the heavenly aroma that will fill your kitchen!

Step 10: Cool and Cut

Let the bars cool completely in the pan set on a wire rack. When cooled, use the parchment handles to lift them out and onto a cutting board. Cut into generous squares and get ready for applause!

How to Serve Knock You Naked Bars Recipe

Knock You Naked Bars Recipe - Recipe Image

Garnishes

To take your Knock You Naked Bars Recipe to showoff status, dust the tops lightly with a pinch of flaky sea salt or a drizzle of melted chocolate. A dollop of whipped cream or a scoop of vanilla ice cream on the side transforms them into a sweet finale worthy of any celebration.

Side Dishes

These bars are the star, but if you’re building a dessert platter, pair them with some fresh strawberries or plump raspberries for a bright, tangy contrast. A mug of hot coffee, cold milk, or even a cozy cup of chai pairs beautifully with their rich, gooey centers.

Creative Ways to Present

For parties, cut your bars into mini squares and serve in colorful cupcake liners for easy grabbing. You can even stack them up on a cake stand for an irresistible centerpiece. Or try slipping a bar into a cellophane bag with a ribbon for a sweet homemade gift that will knock anyone’s socks off!

Make Ahead and Storage

Storing Leftovers

Store leftover Knock You Naked Bars Recipe in an airtight container at room temperature for up to three days. If your kitchen is warm, or if you want to keep them even longer, they keep just as well in the fridge—the gooey caramel center will firm up slightly but stay delicious.

Freezing

These bars freeze beautifully! Once completely cooled and cut, arrange the squares in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or freezer bag (with parchment between layers) and freeze for up to three months. Thaw overnight in the fridge or on the counter for an anytime treat.

Reheating

To enjoy the bars warm and gooey, pop a bar in the microwave for about 10-15 seconds. The caramel softens, and the chocolate melts just right, turning your leftover Knock You Naked Bars Recipe into a freshly baked treat again.

FAQs

Can I use a different type of nut?

Absolutely! Walnuts or even almonds would provide great crunch, but pecans bring a uniquely buttery flavor that works magic in the Knock You Naked Bars Recipe.

Is there a substitute for caramel squares?

If caramel squares are hard to find, you can use jarred caramel sauce in a pinch—just choose a thick, high-quality one to prevent overly runny bars. Melted homemade caramel works, too.

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and keep it chilled tightly covered in the fridge. When ready to use, let it soften for 15-20 minutes at room temperature for easier spreading.

Do I have to use parchment paper?

Parchment makes lifting and cutting the Knock You Naked Bars Recipe much easier, but if you don’t have any, generously butter and flour your pan—the bars may just require a bit more coaxing out.

Can I double this recipe for a crowd?

Definitely! Just bake in two pans rather than one extra-large pan to keep the texture perfect. These bars disappear fast, so a double batch is never a bad idea.

Final Thoughts

Trust me when I say that the Knock You Naked Bars Recipe is a total crowd-pleaser—equal parts comforting, indulgent, and completely addictive. Whether you’re bringing them to a potluck or savoring a quiet evening treat, you’ll adore how easy and delicious these bars are to share (or selfishly keep all to yourself). Happy baking!

Lily Cross

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