If you’ve never tasted Knock You Naked Bars, get ready to meet your new favorite dessert obsession. These bars are everything a perfect treat should be — soft, gooey, buttery, and unapologetically rich. Layers of chewy cookie dough sandwich a molten caramel center studded with melted chocolate chips. One bite and you’ll understand exactly how these bars got their name!
Whether you’re baking for a family gathering, a potluck, or just a late-night craving, these Knock You Naked Bars deliver instant happiness. They’re simple to make, travel well, and taste even better the next day (if they last that long).
Table of Contents
Why You’ll Love Knock You Naked Bars
- Irresistibly decadent – Each bite offers a mix of buttery cookie layers, caramel, and chocolate.
- Crowd-pleasing – Perfect for bake sales, holidays, or dessert trays.
- Simple ingredients – No mixer needed and no complicated steps.
- Freezer-friendly – Make ahead and store for later sweet emergencies.
Ingredients You’ll Need
For the Base and Topping
- 1 box (15.25 oz) German Chocolate Cake Mix (or chocolate fudge cake mix)
- 3/4 cup unsalted butter, melted
- 1/3 cup evaporated milk
- 1/2 cup semisweet chocolate chips
For the Caramel Filling
- 1 bag (11 oz) caramel squares, unwrapped
- 1/3 cup evaporated milk
Optional Add-ins
- 1/2 cup chopped pecans or walnuts (for extra crunch)
- Pinch of flaky sea salt for topping
Step-by-Step Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan (line it with parchment paper for easy removal).
In a medium bowl, combine the cake mix, melted butter, and 1/3 cup evaporated milk. Stir until a thick dough forms — it will be sticky and dense, almost like brownie batter.
Divide the dough into two portions: one for the base and one for the topping.
Step 2: Make the Base Layer
Press half of the dough evenly into the prepared pan. Bake for 8–10 minutes, just until set but not fully cooked. Remove from oven and let cool slightly while you make the caramel layer.
Step 3: Prepare the Caramel Filling
In a saucepan over low heat, melt the caramel squares with 1/3 cup evaporated milk, stirring constantly until smooth and creamy.
Pour the melted caramel evenly over the partially baked crust. Sprinkle the chocolate chips (and nuts, if using) over the top of the caramel.
Step 4: Add the Top Layer
Flatten pieces of the remaining dough between your palms and gently place them on top of the caramel layer. Don’t worry if there are small gaps — the dough will spread as it bakes.
Bake for 20–25 minutes until the top is set and edges are slightly crisp.
Step 5: Cool and Slice
Cool completely (at least 2–3 hours) before cutting. For clean slices, chill in the fridge for 30 minutes, then cut into squares or bars.
Warm bars will be oozy and gooey (amazing with ice cream!); cooled bars will be firmer and easier to handle.
Nutrition (per bar, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 38g |
| Sugar | 26g |
| Protein | 3g |
| Sodium | 180mg |
Tips for Perfect Knock You Naked Bars
- Don’t overbake. The caramel will continue to set as the bars cool.
- Line your pan. Parchment paper makes cleanup easy and prevents sticking.
- Mix up flavors. Try white chocolate chips, dark chocolate chunks, or peanut butter chips.
- Add a sprinkle of salt. A tiny pinch of sea salt on top balances the sweetness beautifully.
How to Store Knock You Naked Bars
- At room temperature: Keep in an airtight container for up to 3 days.
- Refrigerated: Store up to 1 week for firmer bars.
- Frozen: Freeze for up to 3 months; thaw at room temperature before serving.
Serving Ideas
- Serve warm with a scoop of vanilla ice cream for a dessert sundae.
- Drizzle with melted chocolate or extra caramel sauce for presentation.
- Add a sprinkle of powdered sugar before serving for a bakery finish.
Recipe FAQs
Q: Can I use caramel bits instead of wrapped caramels?
A: Absolutely! Use about 1½ cups caramel bits with the same amount of evaporated milk.
Q: Can I make these in a 9×13 pan?
A: Yes, double the recipe and bake for 25–30 minutes.
Q: Can I make these gluten-free?
A: Substitute a gluten-free chocolate cake mix and check your caramel brand.
More Irresistible Dessert Recipes
If you love gooey, chocolatey desserts, you’ll crave these next:
- Millionaire Brownies — Layers of shortbread, caramel, and chocolate ganache.
- Fudgy Chewy Brookies — A brownie-cookie combo that melts in your mouth.
- Apple Crisp Cheesecake — Cozy autumn flavors meet creamy cheesecake goodness.
Final Thoughts on Knock You Naked Bars
There’s a reason Knock You Naked Bars have achieved legendary dessert status — they strike the perfect balance between rich chocolate, buttery caramel, and chewy cookie goodness. Every bite is sweet, salty, and melt-in-your-mouth delicious.
Whether you’re baking them for a family get-together, gifting a batch to friends, or just treating yourself after a long day, these bars never disappoint. They’re the kind of dessert that turns ordinary moments into “Wow, what did you just make?!”
Simple ingredients. Foolproof steps. Unforgettable flavor. ❤️
So next time you’re craving something indulgent, skip the bakery line and bake a batch of Knock You Naked Bars — because life’s too short for boring desserts.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Knock You Naked Bars
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Knock You Naked Bars are outrageously gooey chocolate–caramel cookie bars made from a simple cake-mix dough. A molten caramel layer melts into chocolate chips between two buttery cookie layers for an irresistibly rich, crowd-pleasing dessert.
Ingredients
BASE & TOPPING
- 1 box (15.25 oz) German chocolate cake mix (or chocolate fudge)
- 3/4 cup unsalted butter, melted
- 1/3 cup evaporated milk
- 1/2 cup semisweet chocolate chips
- Optional: 1/2 cup chopped pecans or walnuts
CARAMEL FILLING
- 1 bag (11 oz) caramel squares, unwrapped (or 1 1/2 cups caramel bits)
- 1/3 cup evaporated milk
FOR THE PAN
- Nonstick spray and/or parchment
- Optional finish: pinch flaky sea salt
Instructions
1. Heat oven to 350°F (175°C). Line a 9×9-inch metal pan with parchment, leaving overhang; lightly grease.
2. Make dough: In a bowl, stir cake mix, melted butter, and 1/3 cup evaporated milk until a thick dough forms.
3. Par-bake base: Press half the dough evenly into the pan. Bake 8–10 minutes until just set; remove and cool 5 minutes.
4. Make caramel: In a small saucepan over low heat, melt caramel squares with 1/3 cup evaporated milk, stirring until smooth.
5. Layer: Pour warm caramel over the base. Sprinkle chocolate chips (and nuts, if using).
6. Top layer: Flatten pieces of remaining dough between your palms and patch them over the caramel (some gaps are OK; dough spreads).
7. Bake 20–25 minutes until top is set and edges are lightly crisp.
8. Cool completely (2–3 hours). For clean cuts, chill 30 minutes, then slice into 16 bars. Finish with a pinch of flaky salt if desired.
Notes
Swap: Use caramel bits (no unwrapping) — same simmer method.
Pan sizes: For a 9×13 pan, double all ingredients and bake 25–30 minutes after the par-bake.
Do not overbake; bars set as they cool.
Flavor twists: Try dark chocolate chunks, white chocolate, or peanut butter chips.
Storage: Airtight at room temp 3 days; refrigerate up to 1 week; freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg