Description
Delightfully rich and gooey Knock You Naked Bars feature layers of soft cookie dough, melted caramel and peanut butter, and semi-sweet chocolate chips baked together to create an indulgent dessert perfect for sharing.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter (softened)
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs (room temperature)
Add-ins & Toppings
- 2 cups semi-sweet chocolate chips
- 5 ounces evaporated milk
- 1 bag (14 oz) caramels
- ½ cup peanut butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking pan to prevent sticking and set it aside.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt thoroughly; set this aside.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, white sugar, brown sugar, and vanilla extract until the mixture is light and creamy.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth and homogenous batter.
- Combine Dough: Gradually incorporate the flour mixture into the wet ingredients, mixing gently. Then fold in the semi-sweet chocolate chips to distribute evenly.
- First Cookie Layer: Spread half of the cookie dough mixture evenly into the prepared pan, creating a base layer.
- Partial Bake: Place the pan in the preheated oven and bake the cookie base for 8 to 10 minutes. Remove from oven once done but do not turn off the oven.
- Melt Caramel Mixture: While the base is baking, melt the caramels and evaporated milk together using a double boiler method to prevent burning. Once melted, stir in the peanut butter until the mixture is smooth and combined.
- Spread Caramel Layer: Evenly spread the caramel and peanut butter mixture over the partially baked cookie dough base.
- Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer, distributing it across the surface.
- Final Bake: Return the pan to the oven and bake for an additional 15 to 20 minutes, or until the top dough is golden brown and cooked through.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before cutting into squares and serving.
Notes
- Using room temperature eggs helps the dough mix evenly and creates a better texture.
- The double boiler method prevents caramel from scorching while melting.
- Ensure the caramel mixture is spread evenly to avoid uneven layers.
- Allow bars to cool fully for clean slicing and to let flavors set.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
