Description
Delight in these rich and gooey Knock You Naked Bars, a luscious layered cookie bar recipe featuring a soft chocolate chip cookie base, a creamy peanut butter caramel center, and a golden baked top. Perfect for satisfying any sweet tooth, these bars combine classic flavors and textures into one irresistible treat.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients and Mix-Ins
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 cups semi-sweet chocolate chips
Caramel Layer
- 14 oz caramels (1 bag)
- 5 ounces evaporated milk
- ½ cup peanut butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9 x 13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a small bowl, combine all-purpose flour, baking soda, and salt; set aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, sugar, brown sugar, and vanilla extract until the mixture is creamy and smooth.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure thorough blending.
- Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing carefully to avoid overworking the dough. Fold in the semi-sweet chocolate chips gently.
- Spread Base Dough: Evenly spread half of the cookie dough mixture into the prepared pan, creating the base layer for the bars.
- Bake Base Layer: Place the pan in the preheated oven and bake for 8-10 minutes until the base is partially baked but not fully cooked. Remove from oven.
- Prepare Caramel Mixture: Using a double boiler, melt the caramels and evaporated milk together gradually. Once melted, stir in the peanut butter until the mixture is smooth and combined.
- Layer Caramel: Spread the warm caramel and peanut butter mixture evenly over the partially baked cookie dough base.
- Add 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 at 375°F for 15-20 minutes, or until the top cookie dough layer turns a light golden brown.
- Cool Before Serving: Remove the pan from the oven and allow the bars to cool completely before slicing and serving to ensure proper setting of layers.
Notes
- Room temperature eggs help achieve better mixing and texture.
- Using a double boiler prevents burning the caramel mixture.
- Ensure the bars cool completely before cutting to maintain clean slices.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate based on preference.
- Store bars in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
