Get ready to indulge in the most irresistible dessert ever! These Knock You Naked Bars are a decadent combination of gooey caramel, rich chocolate, and chewy cookie layers that will leave everyone speechless. Perfect for parties, bake sales, or satisfying your sweet tooth, this easy dessert will have your family and friends begging for more.
Ingredients
To make these delicious Knock You Naked Bars, you’ll need:
1 box (15.25 oz) German chocolate cake mix
1/3 cup evaporated milk
1/2 cup unsalted butter, melted
1 cup semi-sweet chocolate chips
1 bag (11 oz) soft caramels, unwrapped
1/3 cup evaporated milk (for caramel layer)
1/2 cup chopped pecans (optional)
1 teaspoon vanilla extract
Cooking spray or parchment paper for lining
Substitutions
Cake Mix – Use a fudge brownie mix for a richer chocolate flavor.
Caramels – Swap store-bought caramels with homemade caramel sauce.
Chocolate Chips – Try dark chocolate or milk chocolate chips based on your preference.
Nuts – Omit pecans for a nut-free version or replace with walnuts or almonds.
Butter – Use coconut oil for a dairy-free option.
How to Make Knock You Naked Bars
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the German chocolate cake mix, melted butter, vanilla extract, and 1/3 cup evaporated milk. Mix until well combined—it will be thick like cookie dough.
Step 2: Bake the First Layer
Press half of the dough into the bottom of the prepared pan. Bake for 8-10 minutes until slightly set.
Step 3: Melt the Caramel
While the base is baking, place the unwrapped caramels and 1/3 cup evaporated milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the caramels are fully melted and smooth.
Step 4: Assemble the Bars
Remove the partially baked crust from the oven and pour the melted caramel evenly over the top.
Sprinkle chocolate chips and chopped pecans over the caramel layer.
Crumble the remaining dough over the top, pressing gently to cover as much as possible.
Step 5: Bake Again
Return the pan to the oven and bake for another 20-25 minutes, or until the top is set and slightly golden brown.
Step 6: Cool and Serve
Allow the bars to cool completely (about 2 hours) before slicing. For easier cutting, chill them in the fridge for 30 minutes.
Cut into squares and enjoy!
Mix-Ins
Peanut Butter Swirl – Drizzle melted peanut butter over the caramel layer.
Extra Crunch – Add crushed pretzels for a salty-sweet contrast.
Coconut Twist – Sprinkle shredded coconut between the layers.
Recipe Tips
Let them cool completely – This ensures the caramel sets, making the bars easier to slice.
Use parchment paper – It makes removing and cutting the bars much easier.
For extra gooey bars – Slightly underbake the second baking phase.
Storage Instructions
Refrigeration:
Store in an airtight container in the refrigerator for up to 5 days.
Freezing:
Freeze for up to 2 months. Wrap individual bars in plastic wrap and store in a freezer-safe container.
Reheating:
For a warm, gooey treat, microwave a bar for 10-15 seconds.
Recipe Variations
Gluten-Free Knock You Naked Bars – Use a gluten-free cake mix.
Salted Caramel Version – Sprinkle sea salt over the caramel layer before baking.
S’mores Knock You Naked Bars – Add mini marshmallows and crushed graham crackers.
FAQs
Why are they called Knock You Naked Bars?
The name comes from how rich and irresistible these bars are—you can’t stop at just one!
Can I use homemade caramel sauce instead of store-bought caramels?
Yes! Just ensure it’s thick enough to set properly between the layers.
Can I make these ahead of time?
Absolutely! These bars taste even better the next day after the flavors settle.
This Knock You Naked Bars Recipe is the ultimate treat for any occasion. Whether you’re making them for a special event or just because, these gooey, chocolatey bars will always be a crowd-pleaser! 🍫✨
Let me know if you need any modifications!
Knock You Naked Bars Recipe
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Saucepan
- Spatula
- Parchment paper
Ingredients
Cookie Dough Layers:
- 1 box 15.25 oz German chocolate cake mix
- 1/3 cup evaporated milk
- 1/2 cup unsalted butter melted
- 1/2 cup chopped pecans optional
Caramel Filling:
- 1 bag 11 oz soft caramels, unwrapped
- 1/3 cup evaporated milk
Chocolate Layer:
- 1 cup semisweet chocolate chips
Instructions
Step 1: Prep the Oven & Baking Dish
- Preheat oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper or grease it with nonstick spray.
Step 2: Make the Cookie Dough Base
- In a large bowl, combine the cake mix, melted butter, and evaporated milk.
- Stir until a thick dough forms. Mix in the chopped pecans if using.
Step 3: Layer and Bake the Bottom Crust
- Press half of the dough into the bottom of the prepared baking dish.
- Bake for 8-10 minutes until just set.
Step 4: Prepare the Caramel Filling
- In a saucepan over low heat, melt the caramels with evaporated milk, stirring continuously until smooth.
Step 5: Assemble the Layers
- Pour the melted caramel evenly over the baked cookie crust.
- Sprinkle chocolate chips on top of the caramel.
- Crumble the remaining dough over the caramel and chocolate layers.
Step 6: Bake Again
- Return the pan to the oven and bake for 18-20 minutes until the top is set.
- Remove from the oven and allow the bars to cool completely before slicing.
Step 7: Chill & Serve
- For best results, let the bars chill for at least 2 hours before cutting.
- Slice into 12-16 bars and enjoy!
Pro Tips:
- ✔ Use parchment paper to easily lift the bars from the pan for slicing.
- ✔ For extra gooey bars, slightly underbake them.
- ✔ Chill before slicing to prevent caramel from oozing out too much.
Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week.
- Freezing: Wrap bars in plastic wrap and freeze for up to 3 months.
