Knock You Naked Bars Recipe

ByLily Cross
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Introduction

Knock You Naked Bars are indulgent, gooey treats featuring layers of buttery dough, rich caramel, chocolate chips, and crunchy pecans. These bars are easy to make and perfect for satisfying your sweet tooth with a homemade dessert that everyone will love.

The image shows two stacked dessert bars on a white plate placed on a white marbled surface. Each bar has four layers: a thick, light golden crumbly base at the bottom, followed by a dark, rich chocolate layer with a slightly melted texture. Above the chocolate is a gooey caramel layer that oozes slightly on the sides, topped with another golden crumbly layer embedded with whole pecans. The bars have a soft and slightly rough texture on top with visible pecan halves. In the background, blurred bars sit in a metal pan. Photo taken with an iphone --ar 4:5 --v 7

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) and 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, followed by the vanilla extract.
  4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  5. Step 5: Fold in the chocolate chips and chopped pecans evenly.
  6. Step 6: Spread half of the dough evenly into the prepared baking pan, pressing it down gently.
  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 over the dough layer in the pan and spread it evenly.
  9. Step 9: Drop spoonfuls of the remaining dough over the caramel layer and gently spread to cover as much as possible.
  10. Step 10: Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  11. Step 11: Let the bars cool completely in the pan on a wire rack, then lift out using the parchment paper overhang and cut into squares.

Tips & Variations

  • Use parchment paper to make removing the bars from the pan much easier.
  • Keep an eye on the baking time to avoid overbaking and keep the center gooey.
  • Spread the dough and caramel layers evenly for consistent texture throughout the bars.
  • Swap pecans for walnuts or almonds for a different nutty flavor.
  • Try dark chocolate chips or chunks for a richer chocolate taste.
  • Sprinkle a little sea salt on top of the caramel layer for a delightful sweet and salty contrast.

Storage

Store the bars in an airtight container at room temperature for up to 5 days. They can be enjoyed at room temperature or slightly warmed. For best results when reheating, warm briefly in a microwave or oven to restore their gooey texture.

How to Serve

A close-up image of two stacked dessert bars on a white plate, each bar has three distinct layers: the bottom layer is a light golden brown crumbly cookie base, the middle layer is rich and gooey melted chocolate mixed with caramel that is slightly dripping, and the top layer is a golden brown crumbly cookie crust studded with visible whole pecan halves. The dessert looks soft and gooey with crunchy bits on top, the bars are square-shaped, and the background shows more dessert bars on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut in these bars?

Yes, you can substitute pecans with walnuts, almonds, or even skip nuts altogether if you prefer. Adjust quantities as needed.

How do I prevent the caramel from burning while melting?

Use low heat and stir constantly while melting the caramel with heavy cream to ensure it melts smoothly without burning.

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Knock You Naked Bars Recipe

★★★★★

4.6 from 141 reviews
  • Author: Lily
  • Total Time: 40-45 minutes
  • Yield: 16 bars 1x
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Description

Knock You Naked Bars are irresistibly gooey and packed with rich flavors from caramel, chocolate chips, and chopped pecans layered between buttery cookie dough. Baked to golden perfection, these bars offer a delightful balance of textures and are perfect for dessert, snacks, or gifting.

Ingredients

Scale

Baking Dough

  • 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

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) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
  5. Incorporate Chocolate Chips and Pecans: Fold in the semi-sweet chocolate chips and chopped pecans gently to evenly distribute them throughout the dough.
  6. Spread Half the Dough: Transfer half of the dough to the prepared baking pan and press it down evenly to form a uniform base layer.
  7. Melt the Caramel: In a saucepan over low heat, melt the caramel squares along with the heavy cream, stirring constantly until smooth and fully melted.
  8. Add Caramel Layer: Pour the melted caramel over the dough base layer in the baking pan and spread it evenly using a spatula.
  9. Top with Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer and gently spread to cover as much of the caramel as possible.
  10. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, until the top turns golden brown and a toothpick inserted near the center comes out clean.
  11. Cool Completely: Remove the pan from the oven and allow the bars to cool completely on a wire rack to set the layers firmly.
  12. Cut and Serve: Using the parchment paper overhang, lift the bars out of the pan and cut them into squares for serving.

Notes

  • Use parchment paper in the pan for easy removal of bars.
  • Don’t overbake to maintain a gooey center.
  • Spread dough and caramel layers evenly for consistent texture.
  • Swap pecans for walnuts or almonds if preferred.
  • Try dark chocolate chips for a richer flavor variation.
  • Sprinkle sea salt over caramel before baking for a sweet and salty contrast.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: knock you naked bars, caramel bars, chocolate chip bars, pecan bars, gooey bars, dessert bars, homemade dessert

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