Knock You Naked Bars
Knock You Naked Bars are a delightful treat combining rich flavors of chocolate and caramel with a soft cookie-like base.
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.
Notes
Serve warm or at room temperature. These bars are great on their own, but can be elevated with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Store in an airtight container for up to a week.