Knock You Naked Bars
These gooey, chewy Knock You Naked Bars feature layers of soft cookie dough, rich chocolate, and molten caramel-peanut butter filling—perfect for potlucks, family dinners, or nostalgic baking days.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk or Electric Mixer
- Spatula
- Double boiler or heatproof bowl over pot
- Parchment paper or nonstick spray
Ingredients
Cookie Base
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar packed
- 1 tsp vanilla extract
- 2 eggs room temperature
- 2 cups semi-sweet chocolate chips
Caramel Filling
- 5 oz evaporated milk
- 14 oz caramels unwrapped
- 1/2 cup peanut butter creamy
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper or grease well.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, and brown sugar until fluffy. Add vanilla and eggs one at a time, mixing well.
- Gradually add the dry ingredients and mix until combined. Fold in chocolate chips.
- Press half the dough into the bottom of the pan and bake for 8–10 minutes. Remove and set aside.
- While the bottom layer bakes, melt caramels with evaporated milk in a double boiler or heatproof bowl over simmering water. Stir until smooth. Remove from heat and stir in peanut butter.
- Pour the caramel mixture over the baked layer. Drop spoonfuls of remaining dough on top and gently spread to cover.
- Bake for 15–20 minutes more, until golden and set. Cool completely before slicing.
Notes
Let the bars cool at least 1 hour for clean slicing. Serve warm for gooey texture or chilled for firm, chewy bites.