I love baking these Knock You Naked Bars when I want a dessert that feels rich, comforting, and guaranteed to impress. The soft cookie layers combined with gooey caramel, melted chocolate, and creamy peanut butter create a dessert that tastes indulgent and satisfying in every bite. I always find these bars disappear quickly once they hit the table.
Why You’ll Love This Recipe
I enjoy this recipe because it’s straightforward, dependable, and delivers amazing flavor without complicated steps. The layers bake beautifully, the center stays soft and gooey, and the balance of sweet chocolate and caramel makes this dessert hard to resist. I also like that it’s perfect for gatherings, bake sales, or simple family treats.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookie bars
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
For the caramel layer
14 ounces caramels
5 ounces evaporated milk
1/2 cup peanut butter
Directions
I begin by preheating my oven to 375°F (190°C) and greasing a 9×13-inch baking pan.
In a small bowl, I mix the flour, baking soda, and salt together. In a separate large bowl, I beat the butter, granulated sugar, brown sugar, and vanilla until creamy and smooth. I add the eggs one at a time, mixing well after each addition. I gradually stir in the dry ingredients until just combined, then fold in the chocolate chips.
I spread half of the cookie dough evenly into the prepared pan and bake it for 8–10 minutes, just until the surface is lightly set. While the base bakes, I melt the caramels and evaporated milk together over low heat, stirring constantly until smooth. Once melted, I add the peanut butter and continue stirring until fully blended.
I remove the pan from the oven and carefully spread the caramel mixture over the warm cookie base. I drop spoonfuls of the remaining cookie dough over the caramel layer, allowing some of the caramel to remain visible. I return the pan to the oven and bake for another 15–20 minutes, until the top is lightly golden.
I let the bars cool completely before slicing them into squares.
Servings And Timing
I usually cut this recipe into about 24 bars.
Preparation time is approximately 15 minutes.
Baking time is about 25–30 minutes total.
Cooling time is at least 30 minutes.
Total time comes to roughly 1 hour and 15 minutes.
Variations
I sometimes use dark chocolate chips instead of semi-sweet for a deeper chocolate flavor. When I want extra texture, I mix chopped nuts into the cookie dough. For a sweet and salty contrast, I like sprinkling a small pinch of flaky salt over the caramel layer before adding the top dough.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to five days. When I want them warm, I heat individual bars in the microwave for about 10–15 seconds. They also freeze well for up to three months, and I thaw them at room temperature before serving.
FAQs
Can I make these bars without peanut butter?
I can leave out the peanut butter if needed, and the caramel layer will still be delicious, though slightly less creamy.
How do I know when the bars are fully baked?
I look for a lightly golden top with set edges. The center should still be soft, as it firms up while cooling.
Can I prepare these bars ahead of time?
I often make them a day in advance, and the flavors actually improve after resting overnight.
Do these bars need refrigeration?
I usually keep them at room temperature, but I refrigerate them if my kitchen is warm to keep the caramel firm.
Can I double this recipe?
I can double the recipe easily, but I prefer using two pans to ensure even baking.
Conclusion
I find these Knock You Naked Bars to be the perfect combination of chewy cookie, gooey caramel, and rich chocolate. They’re simple to make, easy to store, and always a hit whenever I serve them. Every batch reminds me why this recipe is one I return to again and again.
Knock You Naked Bars are rich, layered dessert bars made with chewy cookie dough, a gooey caramel-peanut butter filling, and plenty of chocolate chips. They’re easy to bake, crowd-pleasing, and perfect for any occasion.
Ingredients
For the cookie bars:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
For the caramel layer:
14 ounces caramels
5 ounces evaporated milk
1/2 cup peanut butter
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking pan.
In a small bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy. Add eggs one at a time, mixing well.
Gradually stir in dry ingredients until just combined. Fold in chocolate chips.
Spread half the cookie dough into the prepared pan and bake for 8–10 minutes until lightly set.
While baking, melt caramels with evaporated milk over low heat, stirring until smooth. Stir in peanut butter until fully blended.
Remove pan from oven and spread the caramel mixture evenly over the cookie base.
Drop spoonfuls of remaining dough over caramel, leaving some caramel visible. Return to oven and bake 15–20 more minutes until top is lightly golden.
Cool completely before slicing into bars.
Notes
Use dark chocolate chips for a deeper chocolate flavor.
Add chopped nuts to the dough for crunch.
Sprinkle flaky salt over caramel for sweet-salty contrast.
Cool fully before cutting to help bars hold shape.
Freeze leftovers for up to 3 months and thaw at room temp.
