Description
Knock You Naked Bars are a decadent, layered dessert bar featuring a buttery cookie base loaded with semi-sweet chocolate chips, a rich caramel and peanut butter middle layer, and a luscious cookie dough topping baked to golden perfection. These bars combine classic flavors with an irresistible gooey texture, perfect for chocolate and caramel lovers looking for an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients and Flavorings
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
Chocolate and Candy Layers
- 2 cups semi-sweet chocolate chips
- 1 bag (14 oz) caramels
- 5 ounces evaporated milk
- ½ cup peanut butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch baking pan thoroughly and set it aside to ensure the cookie bars do not stick.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Stir these together evenly to distribute the leavening agents throughout the flour.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, sugar, brown sugar, and vanilla extract until the mixture is creamy and smooth. This step is key to getting a tender texture in your cookie dough.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure they are fully blended and the batter is smooth.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the dough tender.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the cookie dough.
- Spread Dough Base: Spread half of the cookie dough evenly into the prepared pan to form the base layer.
- Bake Base Layer: Place the pan in the preheated oven and bake for 8 to 10 minutes until set but not fully browned. Remove from oven.
- Prepare Caramel Layer: While the base is baking, melt the caramels and evaporated milk together in a double boiler until smooth. Once melted, mix in the peanut butter and stir thoroughly until the mixture is creamy.
- Apply Caramel Layer: Spread the warm caramel and peanut butter mixture evenly over the baked cookie dough base in the pan.
- Add Top Dough Layer: Using the remaining cookie dough, drop spoonfuls over the caramel layer, covering the surface loosely to allow some caramel to peek through.
- Bake Final Bars: Return the pan to the oven and bake for an additional 15 to 20 minutes, or until the top cookie layer is light golden brown. Keep an eye to prevent overbaking.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely before cutting into squares and serving. Cooling ensures cleaner slices and sets the caramel layer.
Notes
- For best results, use room temperature eggs to help the ingredients blend smoothly.
- Using a double boiler for melting caramel and peanut butter helps prevent burning and achieves a smooth mixture.
- Allow bars to cool completely to firm up the caramel layer and make slicing easier.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optionally, sprinkle a pinch of sea salt over the caramel layer before adding the top dough to enhance the flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Knock You Naked Bars, chocolate caramel bars, peanut butter caramel bars, layered bars, easy dessert bars, chocolate chip bars
