Description
Knock You Naked Bars are an irresistible treat that combines gooey caramel, rich semi-sweet chocolate chips, and crunchy chopped pecans layered in a soft, cookie-like dough. These bars are easy to make, bake in a single 9×13-inch pan, and deliver a perfect balance of sweet, nutty, and creamy flavors. Ideal for gifting, serving warm with ice cream, or enjoying as a delightful snack with coffee or tea.
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
- 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 on the sides for easy removal.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet butter mixture, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped pecans to evenly distribute throughout the dough.
- Spread Half the Dough: Press half of the cookie dough into the prepared baking pan, spreading it evenly to form the bottom layer.
- Melt Caramel: In a saucepan over low heat, melt the caramel squares with the heavy cream, stirring constantly until the mixture is completely smooth and creamy.
- Add Caramel Layer: Pour the melted caramel evenly over the cookie dough layer in the pan, spreading it gently with a spatula to cover the dough completely.
- Top with Remaining Dough: Drop the remaining cookie dough by spoonfuls over the caramel layer, then gently spread or press it to cover the caramel as evenly as possible.
- Bake: Place the pan in the preheated oven and bake for 25 to 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.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out of the pan. Cut into 24 squares and serve.
Notes
- Use parchment paper for easy removal of bars from the pan.
- Avoid overbaking to keep the bars gooey and soft in the middle.
- Spread dough and caramel layers evenly for consistent texture throughout.
- Swap pecans for walnuts or almonds as preferred.
- Try dark chocolate chips for a richer chocolate flavor.
- Optionally sprinkle sea salt on caramel layer before adding top dough for a sweet-salty contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: caramel bars, knock you naked bars, chocolate chip bars, pecan bars, homemade dessert bars, easy dessert recipe, caramel chocolate bars
