Ingredients with Measurements
For the Bars:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
For the Caramel Sauce:
- 5 oz evaporated milk (about 2/3 of a 12 oz can)
- 14 oz individually wrapped caramels (approx. 50 caramels, unwrapped)
- 1/2 cup creamy peanut butter
Detailed Instructions
1. Prepare the Oven and Pan: Setting the Stage for Baking
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Grease Pan: Grease the bottom and sides of a 9×13 inch baking pan. You can use butter, shortening, or a non-stick baking spray.
- Tip: For easy removal of the bars after baking, line the greased pan with parchment paper, leaving an overhang on two sides to act as handles.
2. Mix the Dry Ingredients: Ensuring Even Distribution
- Combine: In a small bowl, whisk together the flour, baking soda, and salt.
- Why Whisk: Whisking helps to aerate the dry ingredients and ensures the baking soda and salt are evenly distributed throughout the flour.
3. Cream the Butter and Sugars: Creating a Light and Fluffy Base
- Beat Butter and Sugars: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This should take about 3-5 minutes.
- Proper Creaming: Creaming incorporates air into the mixture, which contributes to the texture of the cookie base.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. 1
1. github.com
4. Combine Wet and Dry Ingredients: Forming the Cookie Dough
- Gradually Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in Chocolate Chips: Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
5. Form the Base Layer: The Foundation of the Bars
- Divide Dough: Divide the cookie dough in half.
- Spread in Pan: Press half of the cookie dough evenly into the bottom of the prepared 9×13 inch pan, creating a uniform base layer.
- Bake: Bake for 8-10 minutes, or until the edges are just starting to turn golden brown. The center may still appear slightly soft.
6. Prepare the Caramel Sauce: The Gooey, Irresistible Center
- Melt Caramels and Evaporated Milk: While the base layer is baking, prepare the caramel sauce. In the top of a double boiler (or in a heatproof bowl set over a saucepan of simmering water), combine the unwrapped caramels and the evaporated milk.
- Double Boiler Method: Make sure the water in the bottom pan doesn’t touch the top bowl.
- Stir Frequently: Heat over medium-low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. This may take 10-15 minutes.
- Tip: Be patient and avoid overheating, which can cause the caramel to scorch.
- Stir in Peanut Butter: Once the caramel mixture is smooth, remove it from the heat and stir in the creamy peanut butter until well combined.
7. Add the Caramel Layer: Creating a River of Deliciousness
- Pour Over Base: Pour the warm caramel-peanut butter mixture evenly over the partially baked cookie base.
- Tip: Work quickly, as the caramel sauce will start to set as it cools.
8. Top with Remaining Dough: Completing the Masterpiece
- Drop by Spoonfuls: Drop the remaining cookie dough by rounded spoonfuls over the caramel layer. It doesn’t have to be perfectly even, as the dough will spread during baking.
- Tip: You can also use a small cookie scoop to portion out the dough.
9. Bake Again: Achieving Golden-Brown Perfection
- Return to Oven: Return the pan to the preheated oven.
- Bake: Bake for an additional 15-20 minutes, or until the top is light golden brown and the edges are set.
- Check for Doneness: The bars are done when a toothpick inserted into the center of the cookie dough portion comes out with just a few moist crumbs attached.
10. Cool and Cut: Patience is a Virtue
- Cool Completely: Let the bars cool completely in the pan before cutting and serving. This allows the caramel layer to set and makes it easier to cut the bars neatly.
- Tip: If you lined the pan with parchment paper, you can use the overhanging edges to lift the entire block of bars out of the pan after they’ve cooled for a while, making them easier to cut.
- Cut into Bars: Once completely cool, cut into bars of your desired size.
Troubleshooting Common Problems: Tips for Bar Success
- Caramel Too Hard:
- Problem: The caramel layer is too hard and difficult to chew.
- Solutions: Make sure you’re using fresh caramels. Don’t overheat the caramel sauce. Let the bars cool completely before cutting.
- Cookie Base Too Crumbly:
- Problem: The cookie base is dry and crumbly.
- Solutions: Make sure your butter is properly softened. Don’t overbake the base layer or the final bars.
- Bars Sticking to the Pan:
- Problem: The bars are sticking to the pan, making them difficult to remove.
- Solutions: Grease the pan thoroughly. Line the pan with parchment paper for easy removal.
Tips and Variations: Customizing Your Knock You Naked Bars
- Chocolate Variations:
- Milk Chocolate Chips: Substitute milk chocolate chips for a sweeter flavor.
- Dark Chocolate Chips: Use dark chocolate chips for a richer, more intense chocolate flavor.
- White Chocolate Chips: Add white chocolate chips to the dough or drizzle melted white chocolate over the cooled bars.
- Nutty Additions:
- Chopped Peanuts: Add chopped peanuts to the cookie dough or sprinkle them over the caramel layer for extra crunch and flavor.
- Other Nuts: Experiment with chopped pecans, walnuts, or almonds.
- Peanut Butter Boost: Swirl in an extra 1/4 cup of peanut butter into the caramel sauce for an even more intense peanut butter flavor.
- Salted Caramel: Sprinkle a pinch of sea salt over the caramel layer before topping it with the remaining cookie dough for a sweet and salty twist.
Knock You Naked Bars: The Ultimate Dessert for Chocolate, Caramel, and Peanut Butter Lovers
Ingredients
Scale
For the Bars:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
For the Caramel Sauce:
- 5 oz evaporated milk (about 2/3 of a 12 oz can)
- 14 oz individually wrapped caramels (approx. 50 caramels, unwrapped)
- 1/2 cup creamy peanut butter
Instructions
1. Prepare the Oven and Pan: Setting the Stage for Baking
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Grease Pan: Grease the bottom and sides of a 9×13 inch baking pan. You can use butter, shortening, or a non-stick baking spray.
- Tip: For easy removal of the bars after baking, line the greased pan with parchment paper, leaving an overhang on two sides to act as handles.
2. Mix the Dry Ingredients: Ensuring Even Distribution
- Combine: In a small bowl, whisk together the flour, baking soda, and salt.
- Why Whisk: Whisking helps to aerate the dry ingredients and ensures the baking soda and salt are evenly distributed throughout the flour.
3. Cream the Butter and Sugars: Creating a Light and Fluffy Base
- Beat Butter and Sugars: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This should take about 3-5 minutes.
- Proper Creaming: Creaming incorporates air into the mixture, which contributes to the texture of the cookie base.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. 1
1. github.com
4. Combine Wet and Dry Ingredients: Forming the Cookie Dough
- Gradually Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in Chocolate Chips: Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
5. Form the Base Layer: The Foundation of the Bars
- Divide Dough: Divide the cookie dough in half.
- Spread in Pan: Press half of the cookie dough evenly into the bottom of the prepared 9×13 inch pan, creating a uniform base layer.
- Bake: Bake for 8-10 minutes, or until the edges are just starting to turn golden brown. The center may still appear slightly soft.
6. Prepare the Caramel Sauce: The Gooey, Irresistible Center
- Melt Caramels and Evaporated Milk: While the base layer is baking, prepare the caramel sauce. In the top of a double boiler (or in a heatproof bowl set over a saucepan of simmering water), combine the unwrapped caramels and the evaporated milk.
- Double Boiler Method: Make sure the water in the bottom pan doesn’t touch the top bowl.
- Stir Frequently: Heat over medium-low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. This may take 10-15 minutes.
- Tip: Be patient and avoid overheating, which can cause the caramel to scorch.
- Stir in Peanut Butter: Once the caramel mixture is smooth, remove it from the heat and stir in the creamy peanut butter until well combined.
7. Add the Caramel Layer: Creating a River of Deliciousness
- Pour Over Base: Pour the warm caramel-peanut butter mixture evenly over the partially baked cookie base.
- Tip: Work quickly, as the caramel sauce will start to set as it cools.
8. Top with Remaining Dough: Completing the Masterpiece
- Drop by Spoonfuls: Drop the remaining cookie dough by rounded spoonfuls over the caramel layer. It doesn’t have to be perfectly even, as the dough will spread during baking.
- Tip: You can also use a small cookie scoop to portion out the dough.
9. Bake Again: Achieving Golden-Brown Perfection
- Return to Oven: Return the pan to the preheated oven.
- Bake: Bake for an additional 15-20 minutes, or until the top is light golden brown and the edges are set.
- Check for Doneness: The bars are done when a toothpick inserted into the center of the cookie dough portion comes out with just a few moist crumbs attached.
10. Cool and Cut: Patience is a Virtue
- Cool Completely: Let the bars cool completely in the pan before cutting and serving. This allows the caramel layer to set and makes it easier to cut the bars neatly.
- Tip: If you lined the pan with parchment paper, you can use the overhanging edges to lift the entire block of bars out of the pan after they’ve cooled for a while, making them easier to cut.
- Cut into Bars: Once completely cool, cut into bars of your desired size.
Serving Suggestions: Perfect for Any Occasion
- Potlucks and Parties: These bars are always a hit at potlucks and parties. They’re easy to transport and serve a crowd.
- Bake Sales: A popular choice for bake sales, as they’re both delicious and visually appealing.
- Dessert Platters: Arrange the bars on a platter with other cookies and treats for a tempting dessert spread.
- After-School Snack: A satisfying and indulgent snack for kids and adults alike.
- Holiday Treats: Perfect for a casual dessert on holidays.
Pairing Recommendations: Delicious Complements
- Ice Cream: A scoop of vanilla or chocolate ice cream turns these bars into an even more decadent dessert.
- Milk: A cold glass of milk is a classic pairing for cookies and bars.
- Coffee or Tea: The rich flavors of the bars are balanced by a warm beverage.
- Whipped Cream: A dollop of fresh whipped cream adds a touch of lightness.
Nutritional Information: An Indulgent Treat
Per serving (assuming 16 servings): Calories: Approximately 350-400, Fat: 18-22g, Carbohydrates: 45-50g, Protein: 4-6g. (Note: This is an approximation and will vary based on the specific ingredients used).
Comprehensive FAQ: Your Knock You Naked Bar Questions Answered
- Q: Can I make these bars ahead of time?
- A: Yes, you can bake these bars a day or two in advance. Store them in an airtight container at room temperature.
- Q: How do I store leftovers?
- A: Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Q: Can I freeze these bars?
- A: Yes, you can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature before serving.
- Q: Can I use a different type of nut butter?
- A: Absolutely! Almond butter, cashew butter, or even sunflower seed butter would all be delicious substitutes for peanut butter.
- Q: What if I don’t have a double boiler?
- A: You can create a makeshift double boiler by placing a heatproof bowl over a saucepan of simmering water. Just make sure the bottom of the bowl doesn’t touch the water.
- Q: Can I use store-bought caramel sauce?
- A: In a pinch, you can use store-bought caramel sauce, but the homemade caramel sauce in this recipe is truly superior in flavor and texture.
- Q: Can I make these bars gluten-free?
- A: You can try using a gluten-free all-purpose flour blend in place of the regular flour. However, you may need to adjust the amount of liquid in the recipe, as gluten-free flours can absorb more moisture. Be sure to check that all other ingredients are gluten-free.
- Q: Can I make this recipe vegan?
- A: Adapting this recipe to be fully vegan would require several substitutions, including vegan butter, vegan caramels, vegan condensed milk, and a suitable egg replacement. The results may vary in texture and flavor.
- Q: What’s the best way to cut these bars neatly?
- A: Let the bars cool completely before cutting. Use a sharp knife and, for extra clean cuts, wipe the blade with a damp cloth between each cut. You can also chill the bars in the refrigerator for 15-20 minutes before cutting to make them even easier to slice.
- Q: Can I add other mix-ins to the cookie dough?
- A: Yes! Feel free to add chopped nuts, toffee pieces, or even different types of chocolate chips to the dough for added flavor and texture.