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Knock You Naked Bars Recipe

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★★★★★

4.6 from 126 reviews

Knock You Naked Bars combine a luscious caramel layer with rich semi-sweet chocolate chips and crunchy pecans, all nestled in a soft, cookie-like dough base. These indulgent bars are perfect for any occasion, offering gooey, sweet, and nutty flavors in every bite. They’re easy to make and ideal as an impressive dessert or snack.

Ingredients

Scale

Cookie 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
  2. Cream Butter and Sugars: In a large bowl, beat together 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until the mixture is light and fluffy.
  3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Then add 2 teaspoons of vanilla extract and mix well.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add this to the wet mixture, blending just until combined.
  5. Fold in Chocolate Chips and Pecans: Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped pecans for texture and flavor.
  6. Form First Dough Layer: Spread half of the dough evenly into the prepared baking pan, pressing it down firmly.
  7. Prepare Caramel Layer: In a saucepan over low heat, melt 14 ounces of caramel squares with ⅓ cup heavy cream, stirring constantly until the mixture is smooth and creamy.
  8. Add Caramel Layer: Pour the melted caramel over the first layer of dough in the pan and spread evenly to cover.
  9. Top with Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer. Use a spatula to gently spread or press the dough to cover the caramel as evenly as possible.
  10. Bake the Bars: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  11. Cool Bars: Allow the bars to cool completely in the pan on a wire rack to let the caramel set.
  12. Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve as desired.

Notes

  • Use parchment paper to line your pan for easier removal.
  • Do not overbake; check at 25 minutes to ensure bars remain gooey inside.
  • For variation, swap pecans with walnuts or almonds.
  • Try dark chocolate chips for a richer chocolate flavor.
  • Add a sprinkle of sea salt on top of the caramel for a sweet-salty contrast.
  • Store bars in an airtight container at room temperature for up to 5 days.
  • Freeze cooled bars in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw before serving.

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

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