Knock You Naked Bars are the ultimate indulgence for caramel and cookie lovers. These bars feature a decadent, gooey caramel layer sandwiched between luscious cookie dough layers with a hint of peanut butter, creating a perfect balance of flavors and textures that will satisfy any sweet tooth.
Created by Julie Evink, these bars are a crowd-pleaser that deliver epic taste and a wonderful chewy and creamy bite. Perfect for sharing at gatherings or enjoying as a special treat, these bars promise to become a favorite you’ll crave time and time again.
- The perfect combination of chewy cookie dough and gooey caramel with a hint of peanut butter for a rich, satisfying flavor.
- Easy to prepare with simple ingredients and straightforward steps.
- Ideal for making ahead and perfect for celebrations or cozy nights in.
Ingredients
- All-purpose flour: Provides the perfect structure and texture for soft, chewy cookie bars.
- Baking soda: Helps the dough rise and spread evenly, creating a tender crumb.
- Salt: Enhances the flavors and balances the sweetness in the bars.
- Butter, softened: Adds richness and moisture for a tender, flavorful cookie base.
- Sugar: Sweetens the dough and contributes to the bars’ chewy texture.
- Brown sugar: Brings a deep caramel-like sweetness and chewy texture to the bars.
- Vanilla extract: Adds aromatic complexity and enhances the overall flavor.
- Eggs, room temperature: Bind ingredients together and create a moist, tender crumb.
- Semi-sweet chocolate chips: Provide bursts of chocolate flavor and delightful texture.
- Evaporated milk: Used to melt caramels smoothly for a creamy caramel layer.
- Caramels: The core of gooey sweetness sandwiched between cookie layers.
- Peanut butter: Adds a subtle nutty richness that complements the caramel beautifully.
Instructions
- Preheat and Prepare the Pan
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Set your oven to 375 degrees Fahrenheit and grease a 9×13-inch baking dish. Preparing the pan ahead ensures the bars bake evenly and release easily after baking.
- Mix Dry Ingredients
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In a small bowl, whisk together all-purpose flour, baking soda, and salt. This step evenly distributes the rising agents and seasoning for consistent texture throughout the dough.
- Cream Butter and Sugars
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In a large mixing bowl, beat softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and smooth. Creaming incorporates air, contributing to a light and tender crumb in the bars.
- Add Eggs
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Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. This helps the dough emulsify and supports the structure and moisture of the bars.
- Combine Dry and Wet Ingredients
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Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. Then gently fold in the semi-sweet chocolate chips for even distribution without breaking them up.
- Spread First Layer of Dough and Bake
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Spread half of the cookie dough evenly into the prepared baking dish and bake for 8-10 minutes. This partially baked base will support the decadent caramel layer without mixing flavors.
- Prepare Gooey Caramel Sauce
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While the base bakes, melt the caramels and evaporated milk together in a double boiler to prevent scorching. Once smooth, stir in peanut butter until fully combined for rich, creamy caramel.
- Layer Caramel Sauce
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Carefully spread the warm caramel sauce over the hot cookie base to create a luscious, gooey middle layer that balances the cookie layers perfectly.
- Add Top Cookie Dough Layer
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Drop the remaining cookie dough by spoonfuls over the caramel layer. This rustic topping will bake into golden, chewy dollops that complement the gooey center.
- Bake Final Assembly
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Return the pan to the oven and bake for an additional 15-20 minutes until the top is light golden brown. This final bake melds flavors and finishes the bars with a beautiful golden crust.
- Cool and Serve
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Remove the bars from the oven and let them cool completely in the pan before slicing. Cooling allows the caramel to set slightly, making clean slicing easier and safer.
- Using a double boiler for melting caramels prevents burning and ensures smooth sauce consistency.
- Cooling completely before slicing is essential to avoid caramel ooze and messy bars.
- Butter should be softened, not melted, for proper creaming with sugars.
Storage Tips
Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain their gooey texture. For longer storage, freeze wrapped bars for up to 2 months and thaw before serving.
Serving Suggestions
Serve these bars slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert. They also pair wonderfully with a cup of coffee or cold milk to balance the rich sweetness.
- Use room temperature eggs and softened butter to ensure smooth mixing and proper dough consistency.
- For precision, fold in chocolate chips gently to avoid breaking and to maintain texture.
- Don’t overbake; watch until the top is just golden brown to keep the bars soft and chewy.
FAQs
- Can I use a different type of chocolate instead of semi-sweet chips?
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Yes, you can substitute with milk chocolate, dark chocolate, or even white chocolate chips depending on your taste preferences.
- What if I don’t have evaporated milk for the caramel sauce?
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You can use heavy cream as an alternative to achieve a creamy caramel sauce, though the consistency might be slightly different.
- Can I make these bars gluten-free?
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Yes, replace the all-purpose flour with a gluten-free flour blend designed for baking for a similar texture and flavor.
- How should I store these bars for best freshness?
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Keep them in an airtight container at room temperature for up to three days or refrigerate for extended freshness.
- Can these bars be made ahead of time?
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Absolutely, they store well and can be prepared a day or two ahead, making them perfect for parties or busy days.
- Is it necessary to use a double boiler for melting the caramel?
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Using a double boiler helps melt the caramel gently without burning. If careful, you can melt in short bursts in a microwave stirring frequently.
Knock You Naked Cookie Bars
Equipment
- 1 measuring cups and spoons
- 1 Mixing bowls
- 1 hand mixer
- 1 9x13-inch baking dish
- 1 Double Boiler
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened butter
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 room temperature eggs
- 2 cups semi-sweet chocolate chips
- 5 ounces evaporated milk
- 1 14-ounce bag caramels
- 1/2 cup peanut butter
Instructions
- Preheat oven to 375°F and grease a 9x13 inch baking dish.
- In a small bowl, combine flour, baking soda, and salt.
- In a large mixing bowl, beat butter, sugar, brown sugar, and vanilla until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually mix in the flour mixture, then fold in chocolate chips.
- Spread half of the cookie dough evenly into the prepared pan.
- Bake for 8 to 10 minutes until partially baked, then remove from oven.
- Meanwhile, melt caramels and evaporated milk in a double boiler until smooth.
- Stir in peanut butter until fully melted and combined.
- Spread the caramel mixture over the partially baked cookie dough.
- Drop spoonfuls of the remaining cookie dough over the caramel layer.
- Bake for another 15 to 20 minutes until the top is light golden brown.
- Remove from oven and allow to cool completely before cutting and serving.
Notes
- Use room temperature eggs for better mixing.
- Store bars in an airtight container at room temperature.
- Peanut butter can be substituted for almond butter for variation.
- Allow bars to cool fully to set caramel layer before slicing.
