Knock You Naked Bars

Some treats are just meant to steal the show, and these Knock You Naked Bars do exactly that. Imagine rich chocolate chip cookie dough layered with warm gooey caramel and a whisper of peanut butter. One bite in and these bars will easily become your new baking obsession.

I whipped these up during a bake sale rush. People came back for seconds and asked for the recipe so now they are my go-to for any occasion needing serious wow factor.

Ingredients

• All-purpose flour: Essential for structure Use a fresh unopened bag for optimal results
• Baking soda: Promotes lift and softness Double check the expiration for best rise
• Salt: Brings out sweetness Fine salt blends best for even flavor
• Butter softened: Vital for rich flavor and chewy texture European style butter gives a creamier taste
• Sugar and brown sugar: The perfect duo for texture and toothsome flavor Pick deep dark brown sugar for extra caramel notes
• Vanilla extract: Rounds out the dough Go for pure vanilla not imitation for warmer flavor
• Eggs room temperature: Provide richness and the chewy bite Use large fresh eggs for best mixing
• Semi-sweet chocolate chips: Melty bursts throughout IMO the classic choice mini chips give extra chocolate in every bite
• Caramels: Build the molten center Opt for soft premium wrapped caramels if possible
• Evaporated milk: Smooths out the caramel layer Check for unsweetened plain versions
• Peanut butter: Adds a salty nutty depth Creamy style blends seamlessly and keeps the filling luscious

Step-by-Step Instructions

Prep the Pan:

Grease a nine by thirteen baking dish thoroughly to prevent sticking Use real butter or nonstick spray for easy release

Mix the Dry Ingredients:

In a separate bowl combine all purpose flour baking soda and salt Give it a good whisk so baking soda and salt are evenly distributed for a rise without pockets

Cream Butter and Sugars:

Beat room temp butter with sugar brown sugar and vanilla until pale and creamy This step is key to a soft bar and rich caramel flavor

Incorporate Eggs:

Add eggs one at a time beating very well after each so the mixture is glossy and holds air for better texture

Combine and Fold:

Gradually mix the flour blend into the wet bowl stopping once just combined Over mixing makes bars dense Fold in the chocolate chips ensuring every scoop gets plenty

Create the Bottom Layer:

Spread half the cookie dough evenly in the prepared pan Take your time for an even bake edge to edge

Initial Bake:

Bake this base at three hundred seventy five degrees Fahrenheit for eight to ten minutes Pull it out when the dough is just set but still pale

Make the Caramel Filling:

While the base bakes melt unwrapped caramels and evaporated milk in a double boiler Stir constantly until smooth then add peanut butter Stir until fully melted and silky

Pour on the Caramel:

Evenly spread the warm caramel peanut butter filling over the baked cookie base The filling should cover every corner for oozy bars

Top with Remaining Dough:

Drop the remaining dough by spoonfuls across the caramel Try to space evenly It is fine if some caramel peeks through

Final Bake:

Return pan to oven for fifteen to twenty minutes Bake until the top is light golden brown and the dough is set A gentle shake should reveal set but not hard centers

Cool and Serve:

Let bars cool in the pan at least half an hour Slice only when fully cooled for neat sturdy squares and gooey perfect centers

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My favorite part is the caramel layer Sometimes I swirl extra peanut butter on top for an even bolder flavor My family knows no batch lasts longer than a day especially if my uncle is around

Storage Tips

These bars keep best at room temperature in an airtight container for up to four days If you want to enjoy them longer wrap tightly and freeze for up to three months Pop individual slices in the microwave for a few seconds to renew that gooey caramel magic

Ingredient Substitutions

No peanut butter on hand Creamy almond or cashew butter works well
Swap out semi sweet chips for chopped bittersweet for a richer take
Want to skip the double boiler Carefully melt caramels and milk in a microwave in thirty second bursts stirring each time

Serving Suggestions

Knock You Naked Bars are amazing with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce
Cut into smaller chunks for topping sundaes or stacking on dessert boards
When sliced small they are wonderful packed in a lunchbox or boxed as gifts

Cultural and Historical Context

The original recipe made waves in church cookbooks and baking contests throughout the Midwest They are often featured at community events and potlucks Not only are they nostalgic for many but every family seems to have its own variation often a hot debate at gatherings

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Recipe FAQs

→ What makes these bars extra gooey?

The generous layer of melted caramels combined with evaporated milk and peanut butter gives these bars their extra gooey texture.

→ Can I use a different type of chocolate?

Yes, you can substitute semi-sweet chocolate chips with milk or dark chocolate chips to match your preference.

→ Do I need to use a double boiler for the caramel?

A double boiler helps melt caramels smoothly, but you can also melt them gently in the microwave with frequent stirring.

→ How should I store leftover bars?

Store bars in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can these bars be frozen?

Yes, once fully cooled, wrap individual bars and freeze for up to two months. Thaw at room temperature before serving.

→ What equipment do I need?

You will need measuring cups, bowls, a hand mixer, a 9x13 baking dish, and a double boiler or microwave-safe bowl for the caramel.