This legendarily decadent Knock You Naked Bars Recipe layers chewy chocolate chip cookie with a gooey caramel-peanut butter center for a truly unforgettable treat that will be the star of any gathering.
This infamous Knock You Naked Bars Recipe came into my life via my friend Sarah, the undisputed queen of our neighborhood potlucks in our friendly Midwestern town. Every year, she’d show up with some new, ridiculously delicious dessert that would have everyone begging for the recipe. One summer barbecue, she arrived with a pan of these bars. The name alone caused a stir, but one bite was all it took to understand. They were absolutely incredible. It’s that kind of legendary dish that defines the wonderful social ritual of the art of the potluck, as The Kitchn so perfectly puts it. After much pleading, Sarah finally shared her secret, and I’m so excited to be passing this little piece of potluck fame on to you.
🟫 Why This Is So Good
- Outrageously Decadent – This is a no-holds-barred dessert. It’s a chewy chocolate chip cookie base, a gooey caramel and peanut butter layer, and more cookie on top. It’s pure indulgence.
- Incredible Texture Combination – You get soft and chewy from the cookie, smooth and gooey from the caramel center, and melty from the chocolate chips. It’s a textural masterpiece.
- The Ultimate Party Bar – These bars are sturdy, easy to slice, and transport well, making them the absolute perfect treat for potlucks, bake sales, or family parties.
- Surprisingly Easy to Make – While they taste incredibly complex, the steps are simple and straightforward. It’s a high-reward recipe for minimal effort.
The first time I made these for my own family, I didn’t tell them the name. I just set the pan on the counter to cool. Mark wandered in, cut a small square, and took a bite. He stopped, his eyes went wide, and he just looked at me. “Clare,” he said, half-jokingly, “I think I get the name now. These are unbelievable.” Seeing that reaction, that moment of pure, blissful indulgence, is what makes this Knock You Naked Bars Recipe so much fun to make and share. The key to that perfect cookie base is starting with properly softened butter, a fundamental baking step that Sally’s Baking Addiction explains is so important. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
The Caramels: Use soft, individually wrapped caramels for the best results. They are designed to melt smoothly and create that perfectly gooey center.
- The Peanut Butter: A standard creamy peanut butter (like Jif or Skippy) works best here. Natural peanut butters can separate and make the caramel layer oily. You can learn more about the best peanut butter for baking to see why.
- The Butter: Make sure your butter for the cookie dough is properly softened to room temperature, not melted. This is crucial for the dough’s texture.
- The Brown Sugar: Packed brown sugar is essential for the moisture and chewiness of the cookie layers in this Knock You Naked Bars Recipe.
🟫 Making It Step by Step
Prepare the Chocolate Chip Cookie Dough
First, preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking pan. In a small bowl, whisk together the all-purpose flour, baking soda, and salt. In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and creamy. Add the eggs one at a time, beating well after each addition. Gradually mix in the flour mixture on low speed until just combined. Finally, stir in the semi-sweet chocolate chips.
Create the Gooey Caramel-Peanut Butter Layer
This is the heart of our Knock You Naked Bars Recipe. While your cookie dough is ready, set up a double boiler or use a heatproof bowl set over a saucepan of simmering water. This gentle heat is key. Unwrap your caramels and place them in the top of the double boiler with the evaporated milk. Stir frequently until the caramels are completely melted and the sauce is smooth. Remove it from the heat and stir in the creamy peanut butter until it’s fully incorporated and the sauce is luscious and glossy.
Assemble and Bake to Golden Perfection
Take half of your prepared chocolate chip cookie dough and press it into an even layer in the bottom of your greased 9×13 inch pan. Bake this base layer for 8-10 minutes, just until it’s set. Remove the pan from the oven and pour the warm caramel-peanut butter mixture over the top, spreading it into an even layer. With the remaining cookie dough, drop spoonfuls evenly over the caramel layer. It doesn’t need to be perfect; these little cookie islands will spread as they bake. Return the pan to the oven and bake for another 15-20 minutes, or until the top is light golden brown. Let the bars cool completely in the pan before cutting.
🟫 Making Sure It Turns Out
- Grease the Pan Well: The caramel layer is very sticky, so be sure to grease your baking pan thoroughly to prevent the bars from sticking.
- Melt Caramel Gently: Do not try to melt the caramels over direct high heat. They will scorch and seize up. A double boiler or very low, gentle heat is essential for a smooth sauce.
- Cool Completely: This is the hardest but most important step! The bars must be completely cooled before you attempt to slice them. This allows the caramel to set properly for clean cuts.
My first time making these, I was in a hurry and tried to melt the caramels in a saucepan directly on the stove. I turned my back for a second, and the bottom scorched, turning the whole mixture into a bitter, grainy mess. It was a classic caramel mistake! That failure taught me that when it comes to melting caramel, low and slow is the only way to go. Taking the time to use a double boiler ensures a perfect, gooey, and delicious filling for this Knock You Naked Bars Recipe.
🟫 Perfect Serving Ideas
These bars are incredibly rich and decadent, so a small square is all you need to be completely satisfied. The Knock You Naked Bars Recipe is perfect for serving at a potluck, a bake sale, or as the grand finale to a casual family dinner. They are absolutely perfect with a tall, cold glass of milk or a hot cup of black coffee to balance out the sweetness.
🟫 Making It Different
This recipe is a fantastic base for a few fun tweaks. You could swap the semi-sweet chocolate chips for milk chocolate, butterscotch, or even peanut butter chips for a triple dose of peanut butter flavor. For a bit of salty crunch, sprinkle some flaky sea salt over the top right when they come out of the oven.
🟫 Storage and Leftovers
Store the cooled and sliced bars in an airtight container at room temperature for up to 4-5 days. If your kitchen is very warm, you can store them in the refrigerator, but I recommend letting them come to room temperature before serving to allow the caramel to soften back to its gooey perfection.
🟫 Tips That Actually Help
- Parchment Paper Sling: For super easy removal and cutting, line your 9×13 inch pan with parchment paper, leaving an overhang on the two long sides. You can use this “sling” to lift the entire batch of cooled bars out of the pan.
- Use a Plastic Knife: A plastic knife is a fantastic, simple tool for cutting through sticky caramel desserts. It creates cleaner slices without as much sticking.
- Unwrap Caramels First: Unwrap all your caramels before you start melting. It’s a tedious but necessary step that makes the process much smoother once you start.
The parchment paper sling trick was a true game-changer for my bar-baking life. I used to struggle to get that first perfect square out of the corner of the pan without it getting mangled. Using parchment paper to lift the whole slab out onto a cutting board was a revelation. It guarantees that every single bar is perfectly cut and looks as amazing as it tastes. It’s the pro-tip for this Knock You Naked Bars Recipe.
This Knock You Naked Bars Recipe is more than just a dessert; it’s a conversation starter, a guaranteed crowd-pleaser, and a little piece of potluck legend. It’s the recipe that friends will beg you for and that your family will request for every special occasion. I hope you’ll have as much fun making (and naming) these as we do.
🟫 Frequently Asked Questions
→ Why are they called Knock You Naked Bars? The name is a fun, old-fashioned way of saying they are so outrageously good, they’ll knock your socks off… and then some! It’s a testament to their decadent flavor.
→ Can I make these ahead of time? Yes, they are a great make-ahead dessert. They are actually even better the next day as the flavors have time to meld.
→ My caramel layer is too hard. What went wrong? This can happen if the caramels are overcooked or melted too quickly over high heat. Gentle, indirect heat from a double boiler is the best way to prevent this.
→ Can I freeze these bars? Yes! You can freeze the fully baked and cooled bars. Wrap them tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature.
→ Can I make this Knock You Naked Bars Recipe gluten-free? You can try substituting a good quality 1:1 gluten-free all-purpose flour blend, but the texture of the cookie layers may be slightly different.
→ Can I use a different nut butter? While peanut butter is classic, you could certainly experiment with almond butter for a different flavor profile.
Print
Knock You Naked Bars Recipe
- Total Time: 50 minutes
- Yield: 24 bars 1x
Description
An outrageously decadent bar with a chewy chocolate chip cookie base, a gooey caramel-peanut butter filling, and more cookie on top.
Ingredients
→ For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
→ For the Caramel Layer:
- 1 bag (14 oz) soft caramels, unwrapped
- 5 oz evaporated milk
- ½ cup creamy peanut butter
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch pan.
- Make Cookie Dough: Whisk together flour, baking soda, and salt. In a separate large bowl, beat softened butter, both sugars, and vanilla until creamy. Beat in eggs one at a time. Gradually mix in the flour mixture, then stir in chocolate chips.
- Bake Base: Press half of the cookie dough into the prepared pan. Bake for 8-10 minutes until set.
- Make Caramel Layer: While the base bakes, melt unwrapped caramels and evaporated milk in a double boiler over simmering water, stirring until smooth. Remove from heat and stir in peanut butter.
- Assemble: Pour the warm caramel mixture over the baked cookie base and spread evenly. Drop spoonfuls of the remaining cookie dough over the top.
- Final Bake: Bake for 15-20 minutes, or until the top is light golden brown. Let the Knock You Naked Bars Recipe cool completely in the pan before cutting.
Notes
- Cool Completely: This is the most important step! The bars must be fully cooled for the caramel to set, allowing for clean slices.
- Use a Double Boiler: Melt the caramels gently over indirect heat to prevent scorching and ensure a smooth, creamy sauce.
- Parchment Paper Sling: Line the pan with parchment paper with an overhang for easy removal of the entire slab of bars for cutting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Knock You Naked Bars Recipe
