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These are my absolute favorite guilty pleasure bars. I named them Knock You Naked Bars because honestly that's exactly how good they are. The combination of gooey caramel peanut butter filling sandwiched between layers of soft cookie dough is pure heaven. Every time I make these they disappear within hours and I always get texts from friends begging for the recipe.
A Little Bit of Heaven
I stumbled upon this recipe years ago and have been tweaking it to perfection ever since. What makes these bars so special is how all the flavors work together the soft cookie base the melty chocolate chips and that incredible caramel center with just a hint of peanut butter. They're sweet salty and completely irresistible. Trust me you'll want to hide a few for yourself before sharing.
Everything You Need
- All-Purpose Flour: 2 ¼ cups, leveled, for the perfect chewy cookie texture.
- Baking Soda: 1 teaspoon to help the dough rise evenly while baking.
- Salt: ½ teaspoon to balance the sweetness.
- Butter: 1 cup (2 sticks), softened, for richness and flavor.
- Granulated Sugar: ½ cup for sweetness.
- Brown Sugar: 1 cup, packed, for moisture and a deeper caramelized flavor.
- Vanilla Extract: 1 teaspoon for added aromatic flavor.
- Eggs: 2 large, to bind the dough together.
- Semi-Sweet Chocolate Chips: 2 cups for a classic, melty chocolate layer.
- Caramels: 14 ounces, unwrapped, for the gooey center.
- Evaporated Milk: ⅓ cup to help melt the caramels into a smooth sauce.
- Peanut Butter: ½ cup, creamy, to add a hint of nutty richness.
Let's Get Baking
- Prepare the Cookie Dough
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a small bowl, mix together 2 ¼ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. In a large mixing bowl, beat 1 cup softened butter, ½ cup granulated sugar, 1 cup brown sugar, and 1 teaspoon vanilla extract until creamy. Add 2 eggs one at a time, beating well. Gradually stir in the flour mixture. Fold in 2 cups of chocolate chips.
- Bake the Base
- Spread half of the cookie dough evenly into the greased pan. Bake for 8-10 minutes until the edges are just set. Remove the pan from the oven and set aside.
- Melt the Caramel Layer
- In a double boiler or a microwave-safe bowl, melt 14 ounces of unwrapped caramels with ⅓ cup evaporated milk. Stir until smooth and creamy. Once melted, add ½ cup creamy peanut butter and mix thoroughly.
- Assemble the Bars
- Pour the melted caramel mixture evenly over the baked cookie dough base. Using a spoon, drop the remaining cookie dough over the caramel in small spoonfuls, leaving some gaps to allow the caramel to peek through.
- Bake to Perfection
- Return the pan to the oven and bake for 15-20 minutes, or until the top is light golden brown. The caramel layer will be bubbly, and the cookie dough should be set.
- Cool and Serve
- Let the bars cool completely in the pan before cutting into squares. For clean slices, chill them briefly in the refrigerator. Enjoy with a glass of milk or as an indulgent treat on their own!
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My Secret Tips
Watch these bars closely while baking you want that perfect balance of gooey center and golden top. I always use creamy peanut butter because it melts better into the caramel. My favorite trick is sprinkling a little sea salt on top right after they come out of the oven. And if you're having trouble cutting them pop them in the fridge for about 30 minutes first.
Keeping Them Fresh
These bars stay fresh in an airtight container for about 3 days on the counter or 5 days in the fridge. I like to freeze extras wrapped individually they last for 2 months that way. Sometimes I even eat them straight from the freezer they're amazing cold.
Worth Every Calorie
I love bringing these bars to parties and gatherings. They always steal the show and people go crazy for them. The combination of chocolate caramel and peanut butter is simply magical. Just be prepared everyone will want the recipe and you might find yourself making them again and again.
Frequently Asked Questions
- → Can I use caramel sauce instead of melted caramels?
Store-bought caramel sauce won't set up properly. Stick with melted caramels and evaporated milk for the right consistency.
- → Why use a double boiler for the caramel?
A double boiler helps melt the caramel slowly and evenly without burning. If you don't have one, use a heat-safe bowl over a pot of simmering water.
- → Can I freeze these bars?
Yes, they freeze well for up to 3 months. Layer them between wax paper in an airtight container. Thaw in the fridge overnight.
- → Why did my caramel layer leak through?
Make sure to bake the bottom layer long enough to create a sturdy base, and let it cool slightly before adding the caramel.
- → How should I store these bars?
Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. They're great cold or at room temp.