Introduction

If you’re craving a rich, gooey dessert, Knock You Naked Bars are the answer. These bars combine a soft cookie-like base with layers of creamy caramel, semi-sweet chocolate chips, and crunchy pecans for a truly irresistible treat. Perfect for sharing or savoring solo, these bars will quickly become a favorite.

A close-up view of knock you naked bars cut into squares is shown on a white marbled surface. The bars have two main layers: a golden brown, slightly crunchy top layer with visible chocolate chips and swirls of melted caramel, and a rich, gooey bottom layer filled with melted chocolate and caramel that looks soft and chewy. One square bar is held up by a metal fork above the rest, showing the thick layers and stretchy texture of the caramel and chocolate inside. The background is softly blurred with more of the cut bars resting on the white marbled texture beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
14 ounces caramel squares (individually wrapped)
⅓ cup heavy cream

Instructions

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.
Step 2: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
Step 3: Beat in the eggs one at a time, followed by the vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, mixing just until combined.
Step 5: Fold in the chocolate chips and chopped pecans evenly into the dough.
Step 6: Spread half of the dough into the prepared pan, pressing it into an even layer.
Step 7: In a saucepan over low heat, melt the caramel squares together with the heavy cream, stirring constantly until smooth and creamy.
Step 8: Pour the melted caramel evenly over the dough layer in the pan.
Step 9: Drop spoonfuls of the remaining dough on top of the caramel layer, then gently spread to cover as much as possible.
Step 10: Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 11: Let the bars cool completely in the pan on a wire rack. Use the parchment paper overhang to lift out and cut into squares before serving.

Tips & Variations

Use parchment paper to line your pan for easy removal and cleaner edges.
Watch the bars closely near the end of baking to avoid overbaking; the center should remain slightly gooey.
For a different nutty flavor, swap pecans for walnuts or almonds.
Try dark chocolate chips or chunks instead of semi-sweet for a richer taste.
Sprinkle a pinch of sea salt over the caramel layer before topping with dough for a delightful sweet-salty contrast.

Storage

Store the bars in an airtight container at room temperature for up to 5 days. To freeze, place bars in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They will keep well for up to 3 months. Thaw at room temperature before serving.

How to Serve

The image shows a thick, gooey dessert cut into square bars arranged on a white marbled surface. Each bar has one golden-brown top layer with a slightly cracked, soft cookie texture studded with semi-melted chocolate chips. The middle layer is rich and dark chocolate mixed with caramel, giving a sticky and melted look. The bars are cut into individual pieces, with one piece being lifted on a metal spatula, showing the layers clearly. The gooey caramel and chocolate flow slightly on the sides, creating a warm, fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of melting caramel squares?

Yes, you can substitute store-bought caramel sauce, but make sure it is thick enough to hold a solid layer in the bars and not too runny.

Can I make these bars without nuts?

Absolutely. You can omit the nuts entirely or replace them with an additional cup of chocolate chips if you prefer.