Knock You Naked Bars
A delightful treat featuring layers of cookie dough, rich caramel sauce, and chocolate chips, perfect for satisfying your cravings and impressing guests.
Ingredients
For the Bars
- 2 ¼ cups all-purpose flour Can be substituted with a gluten-free flour blend.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened Make sure the butter is softened for a creamy texture.
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs Add one at a time during mixing.
- 2 cups semi-sweet chocolate chips Can be replaced with dark, milk, or white chocolate.
For the Caramel Sauce
- 5 ounces evaporated milk
- 1 bag (14 oz) caramels
- ½ cup peanut butter
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C) and grease a 9x13 inch baking pan.
- In a small bowl, combine the flour, baking soda, and salt. Mix well and set it aside for later.
- In a large mixing bowl, beat the softened butter along with the sugar, brown sugar, and vanilla extract until it’s creamy and smooth.
- Add the eggs one at a time, mixing well after each addition to ensure everything is thoroughly combined.
- Gradually mix in the flour mixture until just combined. Be careful not to over-mix the dough.
- Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Baking
- Spread half of the cookie dough into the greased pan in an even layer.
- Bake in the preheated oven for 8-10 minutes, slightly underbaked.
- While the cookie dough is baking, melt the caramels and evaporated milk in a double boiler, stirring until smooth.
- Once the caramels are melted, stir in the peanut butter and mix until well incorporated and smooth.
- Spread the caramel sauce evenly over the baked cookie dough base in the pan.
- Drop spoonfuls of the remaining cookie dough on top of the caramel mixture and gently spread to cover.
- Bake for an additional 15-20 minutes, or until the top is light golden brown.
Finishing
- Let the bars cool completely in the pan before cutting into squares to serve.
Notes
These bars are best served at room temperature. They pair wonderfully with vanilla ice cream.
