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Knock You Naked Bars Recipe

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★★★★★

4.7 from 61 reviews

Knock You Naked Bars are decadent dessert bars featuring a rich, buttery chocolate chip and pecan cookie base layered with a creamy caramel topping. These bars combine sweet, salty, and nutty flavors for an irresistible treat that’s perfect for parties or indulgent snacking.

Ingredients

Scale

Cookie 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 individually wrapped caramel squares
  • ⅓ cup heavy cream

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the other ingredients.
  2. Prepare the Baking Pan: Line a 9×13-inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift out the bars later.
  3. Cream Butter and Sugars: In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until the mixture becomes light and fluffy, incorporating air for a tender base.
  4. Add Eggs and Vanilla: Beat in 2 large eggs one at a time to maintain a smooth texture, then mix in 2 teaspoons of vanilla extract for depth of flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add this dry mixture to the butter mixture, stirring just until combined to avoid overworking the dough.
  6. Fold in Chocolate Chips and Pecans: Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped pecans to ensure even distribution without breaking the nuts.
  7. Spread Half the Dough: Press half of the dough evenly into the bottom of the prepared baking pan, creating a firm base for the caramel layer.
  8. Melt the Caramel: In a saucepan over low heat, melt 14 ounces of caramel squares with ⅓ cup heavy cream, stirring constantly until smooth and creamy to form the caramel layer.
  9. Add the Caramel Layer: Pour the melted caramel over the pressed dough layer in the pan, spreading it evenly with a spatula to cover the entire base.
  10. Top with Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer, then gently spread it to cover the caramel without blending the layers together.
  11. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  12. Cool Completely: Remove the pan from the oven and set on a wire rack. Allow the bars to cool completely in the pan to set the layers firmly.
  13. Cut and Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into squares. Serve and enjoy the rich, chewy, and nutty bars.

Notes

  • For easier removal, make sure to leave an ample parchment paper overhang when lining the pan.
  • Use individually wrapped caramel squares for convenience, but you may substitute with your favorite caramel sauce if desired.
  • Allow the bars to cool completely before cutting to prevent the caramel from oozing out.
  • You can substitute pecans with walnuts or almonds depending on your preference.
  • Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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

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