These bars take the classic chocolate-and-caramel combo to new heights with a buttery crust that’s almost cake-like and a gooey caramel center studded with pecans. As an intermediate dessert, they call for just a handful of pantry staples and a bit of patience—20 minutes to prep, about 35 minutes to bake, and then a crucial 2-hour rest in the fridge so that each square slices cleanly. At around 350 calories per serving, they strike a balance between indulgence and portion control, perfect for satisfying a serious sweet tooth without going overboard. You’ll love how the semisweet chocolate chips soften into little pockets of chocolate bliss, while the melted butter and evaporated milk bind everything together into a rich, tender base.
The real magic happens when you bite in and taste that contrast between the slightly crisp edges and the melty, chewy core. Notes of toasted pecan and a hint of German chocolate cake batter intertwine, creating a flavor that’s both familiar and ridiculously crave-worthy. Whether you’re making these for a weekend bake sale, a cozy movie night, or just to treat yourself after a long week, the vibrant layers and textures will have everyone coming back for more. It’s that irresistible blend of sweet, nutty, and chocolaty goodness that makes Knock You Naked Bars a total showstopper any time of year.
KEY INGREDIENTS IN KNOCK YOU NAKED BARS
Before you dive into the baking, let’s take a friendly stroll through the spotlight cast on each ingredient. Every component plays its part—some add structure, others bring moisture or crunch, and a few deliver that punch of sweetness you can’t resist. Together they build layers of flavor and texture that make these bars unforgettable.
- German chocolate cake mix
This blend of flour, sugar, and cocoa creates the foundation for our dough. It brings a hint of coconut sweetness right into the crust, offering a familiar chocolate flavor without starting from scratch.
- Melted butter
Beyond just richness, the melted butter hydrates and binds the dry cake mix into a pliable dough. It adds a velvety mouthfeel and helps the crust bake up with a tender crumb.
- Evaporated milk
Used twice in this recipe, evaporated milk lends a creamy consistency without watering down the flavors. In the dough, it ensures a smooth, pliable texture and later helps create the ultra-silky caramel sauce.
- Chopped pecans
Toasted or raw, these nuts bring a satisfying crunch and a warm, nutty flavor that pairs perfectly with caramel and chocolate. They cut through the sweetness with a toasty contrast.
- Unwrapped caramels
These are the secret to that gooey, stretchy center you’ll fall head over heels for. They melt down into a luscious blanket of caramel that clings to every bite.
- Additional evaporated milk
When combined with the caramels, this extra splash of evaporated milk ensures the caramel pours easily and sets just right after baking.
- Semisweet chocolate chips
Scattered over the caramel layer, these chips soften into little molten chocolate pockets. Semisweet provides the ideal balance of sweet and bittersweet notes.
- Powdered sugar
A light dusting on top gives those bars a polished finish and a delicate sweetness on first sight, highlighting all the layers beneath.
HOW TO MAKE KNOCK YOU NAKED BARS
Ready to roll up your sleeves and turn these tempting ingredients into golden-brown perfection? Below, you’ll find every step laid out clearly, so you can build the buttery crust, silky caramel layer, and crumbly topping just like a pro. Pay attention to baking times and textures, and don’t rush the cooling process—those two hours in the fridge make a world of difference for clean slices.
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, ensuring every corner is coated so the bars will release easily once baked.
2. In a large mixing bowl, whisk together the German chocolate cake mix, melted butter, one portion of evaporated milk, and chopped pecans. Stir vigorously until the dough is smooth and evenly combined.
3. Press half of the dough firmly into the bottom of your prepared baking dish, creating an even crust. Slide it into the oven and bake for 8 to 10 minutes, just until it’s set and beginning to firm at the edges. Remove it carefully.
4. While the crust is in the oven, melt the caramels with the additional evaporated milk in a small saucepan over low heat. Stir frequently to prevent scorching and whisk until the mixture is fully melted and silky.
5. Pour the warm caramel sauce over the baked crust, using a spatula to spread it evenly from edge to edge. Immediately sprinkle the semisweet chocolate chips across the top so they begin melting slightly.
6. Crumble the remaining dough over the caramel and chocolate layers, covering every section in irregular, rustic pieces.
7. Return the dish to the oven and bake for 20 to 25 minutes, until the top is lightly golden brown and caramel bubbles peek through.
8. Remove from the oven and let the bars cool completely in the pan on a wire rack. Once at room temperature, transfer the dish to the fridge and chill for at least 2 hours to help the layers firm up.
9. Just before serving, dust the top with powdered sugar. Use a sharp knife to cut into neat squares, wiping the blade between cuts for clean edges, and enjoy your decadent creations.
SERVING SUGGESTIONS FOR KNOCK YOU NAKED BARS
After that long chill, these bars are primed for the ultimate dessert moment. Whether you’re treating yourself or sharing with friends, small details can elevate each square into a memorable experience. Here are some fun and creative ways to plate and garnish your bars so they shine at any gathering.
- Pair each slice with a scoop of vanilla bean ice cream, letting the cold cream melt into the warm caramel pockets for incredible contrast.
- Drizzle a little extra melted chocolate in a zigzag pattern across the top, then sprinkle a few chopped pecans for a magazine-ready presentation.
- Serve alongside a steaming cup of espresso or strong coffee to cut through the sweetness and round out the flavors with a hint of bitterness.
- Plate on a small doily or decorative dessert wrapper, then dust powdered sugar again just before serving so it pops against the dark chocolate and caramel.
HOW TO STORE KNOCK YOU NAKED BARS
Proper storage ensures your bars stay as decadent and fresh as the day you baked them. Follow these tips to maintain each layer’s perfect texture—creamy caramel, tender dough, and melty chocolate—for days after your initial bake.
- Store in an airtight container in the refrigerator. Layer parchment paper between bars if you need to stack them so they don’t stick or smudge the topping.
- Keep them chilled until just before serving. The cooler temperature helps the caramel stay set and makes cutting neat squares much easier.
- For longer storage, freeze individual squares by wrapping each piece tightly in plastic wrap and then sliding them into a freezer-safe bag. Thaw in the fridge overnight before enjoying.
- If you prefer room-temperature treats, let refrigerated bars sit at room temperature for about 15 minutes before serving to soften the edges slightly without losing their shape.
CONCLUSION
From the moment you start mixing that German chocolate cake mix with melted butter and evaporated milk, you’re on your way to creating a masterpiece of layered sweetness. Knock You Naked Bars bring together the best elements of a chocolate dessert and caramel bars, enhanced with crunchy pecans and a buttery dough that’s effortless to press into your pan. As an intermediate-level treat, these bars are perfect for home bakers looking to sharpen their skills and impress family or friends. With 20 minutes of prep, 35 minutes of baking, and a 2-hour rest, the timeline feels manageable, and the reward—350-calorie bites of pure joy—is totally worth it.
Feel free to print this article and save it in your recipe binder alongside your favorite pecan treats and easy dessert recipes. Scroll down for the FAQ below where you’ll find troubleshooting tips and answers to common questions about ingredient swaps, baking times, and storage hacks. If you give these bars a try, let me know how they turn out! I’d love to hear your feedback, tweaks, or any questions you run into. Happy baking, and here’s to many unforgettable bites of gooey caramel and chocolate bliss!
Knock You Naked Bars
Description
Irresistible layers of gooey caramel, rich chocolate, and a buttery dough create these decadent Knock You Naked Bars. Ideal for any sweet tooth craving satisfaction!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
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In a large mixing bowl, combine the cake mix, melted butter, 1/3 cup of evaporated milk, and chopped pecans. Mix well until the dough is smooth.
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Press half of the dough evenly into the bottom of the prepared baking dish to create the crust. Bake in the preheated oven for 8 to 10 minutes, until just set, then remove from the oven.
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While the crust is baking, melt the caramels and the additional 1/3 cup of evaporated milk together in a saucepan over low heat, stirring frequently, until fully melted and smooth.
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Pour the melted caramel mixture over the crust, spreading it evenly. Sprinkle the chocolate chips evenly on top.
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Crumble the remaining dough over the caramel and chocolate chip layers to cover the entire dish.
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Return to the oven and bake for an additional 20 to 25 minutes or until the top is golden brown.
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Allow the bars to cool in the dish completely. Once cool, refrigerate for at least 2 hours to set.
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Before serving, sprinkle the top with powdered sugar. Cut into squares and enjoy.
Note
- These bars are perfect for a sweet treat and are highly addictive!
- You can substitute the pecans with walnuts or almonds if you prefer.
- For a richer flavor, use dark chocolate chips instead of semisweet.
- Make sure the caramel is fully melted to achieve the best texture.
