Knock You Naked Bars: The Ultimate Ooey-Gooey Dessert Indulgence
If you’re a fan of rich, decadent desserts that walk the perfect line between cookie, candy, and comfort food—welcome home. These Knock You Naked Bars are legendary in flavor, texture, and their shockingly irresistible gooey caramel center. With layers of buttery cookie dough, melted chocolate, and an indulgent peanut butter caramel filling, this dessert is the ultimate showstopper.
Whether you’re baking for a potluck, a family gathering, or just want to treat yourself after a long week, these bars have everything you could possibly want. They’re easy enough for beginners, indulgent enough for seasoned dessert lovers, and versatile enough to tweak and personalize.
Let’s dive into how to make these knock-your-socks-off bars from scratch.
Why You’ll Love Knock You Naked Bars
This dessert isn’t for the faint of sweet-tooth. It’s:
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Ultra-gooey and chewy thanks to the caramel-peanut butter layer.
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Perfectly balanced between sweet and salty.
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Easy to prepare, with ingredients you likely already have on hand.
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Great for sharing—or not. No judgment here.
If you love layered desserts with a bit of texture, warmth, and melt-in-your-mouth satisfaction, these bars were made for you.
Ingredients Breakdown
Let’s talk ingredients. You’ll need a few pantry staples, plus a couple indulgent extras to bring it all together.
For the Bars:
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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1 tsp salt
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1 cup butter, softened
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¾ cup sugar
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¾ cup packed brown sugar
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1 tsp vanilla extract
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2 eggs
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2 cups semi-sweet chocolate chips
For the Caramel Sauce:
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5 oz evaporated milk
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14 oz caramels (unwrapped)
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½ cup peanut butter
Kitchen Equipment You’ll Need
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9×13 inch baking pan
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Large and small mixing bowls
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Electric hand or stand mixer
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Double boiler or heavy-bottomed saucepan
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Spatula or wooden spoon
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Measuring cups and spoons
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Wire rack for cooling
How to Make Knock You Naked Bars
Step 1: Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch pan generously or line it with parchment paper for easier removal later.
Step 2: Mix the Dry Ingredients
In a small bowl, combine your flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, sugar, brown sugar, and vanilla extract until light and creamy. This step is crucial for a soft, chewy cookie texture. Add eggs one at a time, mixing well after each.
Step 4: Combine Wet and Dry
Gradually add your dry mixture into the creamed butter mixture. Stir until just combined. Fold in your chocolate chips.
Step 5: Form the Cookie Base
Spread half of the cookie dough evenly into the bottom of your greased pan. Don’t worry if it’s a bit sticky—use greased hands or a spatula to smooth it out.
Step 6: First Bake
Bake the bottom layer for 8–10 minutes. It should be slightly puffed but not fully baked through. This allows the layers to melt together later without becoming dry.
Step 7: Make the Caramel Sauce
While the base is baking, place unwrapped caramels and evaporated milk in a double boiler over medium heat. Stir frequently until the mixture is smooth. Remove from heat and stir in the peanut butter. This step is key for that signature gooey texture.
Step 8: Pour the Caramel
Carefully pour the warm caramel mixture over the partially baked base. Spread it evenly to the edges.
Step 9: Add the Top Layer
Drop spoonfuls of the remaining cookie dough over the caramel. You don’t need to spread it—it will melt and flatten during baking, leaving pockets of gooey goodness underneath.
Step 10: Final Bake
Return the pan to the oven and bake for an additional 15–20 minutes, or until the top is light golden brown and just set.
Step 11: Cool and Cut
Let the bars cool completely in the pan before slicing. For extra clean cuts, chill them in the fridge for an hour.
Tips & Tricks for the Best Knock You Naked Bars
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Don’t skip chilling before slicing—these bars are gooey and can fall apart if cut too soon.
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Use parchment paper in the baking pan for easy removal and cleaner edges.
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Dark chocolate chips can be used for a richer contrast to the sweet caramel.
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Swap peanut butter for almond butter or cookie butter for a fun twist.
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Add chopped pecans or sea salt to the caramel layer for an added depth of flavor and crunch.
How to Store Leftovers
These bars can be stored in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to 7 days or freeze individually wrapped squares for up to 2 months. Let frozen bars thaw at room temperature for best texture.
Perfect Pairings
Wondering what to serve with these bars? Try:
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A hot cup of coffee or espresso for contrast.
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A scoop of vanilla or salted caramel ice cream for a full-on dessert plate.
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Cold milk—classic and kid-approved.
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A glass of red wine or tawny port for adult indulgence.
Frequently Asked Questions
Can I use store-bought caramel sauce instead?
Technically, yes—but the homemade version with peanut butter gives these bars their signature richness and thickness. Store-bought versions might be too runny or sweet.
Can I double the recipe?
Yes! Simply use two 9×13 inch pans or a larger sheet pan. Keep an eye on the bake time.
Are they gluten-free?
Not as written, but you can substitute a 1:1 gluten-free flour blend designed for baking.
Can I make these nut-free?
Yes. Just omit the peanut butter or replace it with sunflower seed butter for an allergy-friendly version.
How do I make them extra gooey?
Add a few extra tablespoons of caramel sauce or underbake by 2-3 minutes for that ultra-gooey finish (just chill well before cutting!).
Final Thoughts
If there’s one dessert that can make people stop mid-bite and say, “What IS this?!” — it’s Knock You Naked Bars. They’re sweet, salty, chewy, and irresistibly gooey all at once. Whether you’re impressing guests or treating yourself to a quiet indulgence, these bars hit every note.
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Happy baking!
