Why Make This Recipe
Knock You Naked Bars are a delightful treat that combines rich flavors of chocolate and caramel with a soft, cookie-like base. They are perfect for parties, gatherings, or simply enjoying at home. What makes them irresistible is the gooey caramel layer that melts in your mouth. If you’re looking for a dessert that will impress your family and friends, this recipe is the one for you!
How to Make Knock You Naked Bars
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 14 ounces caramel squares
- 1/3 cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, mix together flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, stirring just until combined.
- Fold in the chocolate chips and chopped pecans.
- Spread half of the dough evenly into the lined baking pan.
- In a saucepan over low heat, melt the caramel squares with heavy cream, stirring until smooth. Pour this caramel over the dough layer and spread it evenly.
- Drop spoonfuls of the remaining dough over the caramel layer, gently spreading to cover.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan. Once cool, lift them out using the parchment paper overhang and cut into squares.
How to Serve Knock You Naked Bars
Knock You Naked Bars can be served warm or at room temperature. They are great on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They are perfect for dessert after dinner or as a sweet snack during the day.
How to Store Knock You Naked Bars
To store your Knock You Naked Bars, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks. Make sure to separate the layers with parchment paper to prevent sticking.
Tips to Make Knock You Naked Bars
- Make sure your butter is softened for easier mixing and a lighter texture.
- Use quality chocolate chips and caramel for the best flavor.
- Don’t overmix the dough after adding the flour; this helps keep the bars soft.
- Keep an eye on the baking time, as ovens can vary. Check for that golden brown top!
Variation
You can customize Knock You Naked Bars by adding different nuts, such as walnuts or almonds, or by incorporating other types of chocolate, like white or milk chocolate. You can also try adding a sprinkle of sea salt on top for a sweet and salty contrast.
FAQs
Q: Can I use a different type of nut?
A: Yes, you can use any nuts you like! Walnuts or almonds work well too.
Q: How can I make these bars gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend to make the bars gluten-free.
Q: Can I freeze Knock You Naked Bars?
A: Yes, you can freeze them! Wrap them tightly in plastic wrap and then in aluminum foil to keep them fresh for up to three months.
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Knock You Naked Bars
Ingredients
For the Dough
- 1 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips Use quality chocolate chips for best flavor.
- 1 cup chopped pecans Almonds or walnuts can be used as substitutes.
For the Caramel Layer
- 14 ounces caramel squares
- 1/3 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, stirring just until combined.
- Fold in the chocolate chips and chopped pecans.
- Spread half of the dough evenly into the lined baking pan.
- In a saucepan over low heat, melt the caramel squares with the heavy cream, stirring until smooth. Pour this caramel over the dough layer and spread it evenly.
- Drop spoonfuls of the remaining dough over the caramel layer, gently spreading to cover.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan. Once cool, lift them out using the parchment paper overhang and cut into squares.
