Knock You Naked Bars

Have you ever had a dessert so good, so outrageously indulgent, that it almost made you forget your name? That’s exactly what you’re getting with these Knock You Naked Bars. These rich, caramel-loaded cookie bars are the kind of dessert you don’t just eat—you experience. Whether you’re baking them for a potluck, a party, or just a cozy night in, these bars are pure, buttery, chocolatey joy in every bite.

I first tried these at a neighbor’s holiday party years ago, and I remember standing in the kitchen with one hand on the fridge handle and the other holding a square of these bars, stunned that something so simple could be this good. It wasn’t long before I was begging for the recipe and baking batch after batch myself. The name alone is enough to raise eyebrows—but one bite and you’ll get it. They’re that good.

What makes them so special? It’s all about the layers. You’ve got a chewy brown sugar base made from German chocolate cake mix, a generous ribbon of buttery caramel, gooey chocolate chips, and just enough nuts for crunch (if that’s your thing). The top layer is patched on like a cozy blanket, letting the caramel peek through in the most irresistible way. Best part? They’re crazy simple to make.

Let’s get started!

Ingredients You’ll Need:

• 1 box (15.25 oz) German chocolate cake mix

• 1 cup evaporated milk, divided

• ½ cup unsalted butter, melted

• 1 package (11 oz) caramels, unwrapped

• 1 cup semi-sweet chocolate chips

• ½ cup chopped pecans (optional)

• Powdered sugar for dusting (optional)

STEP 1: PREP YOUR PAN AND MIX THE BASE

Preheat your oven to 350°F and grease either a 9×9-inch or 9×13-inch baking pan. A smaller pan gives you thicker, gooier bars, while the larger one gives you more servings with thinner layers. Totally your call depending on how you like your bars.

Now grab a medium-sized mixing bowl and combine the German chocolate cake mix, ½ cup evaporated milk, and melted butter. Stir until a soft dough forms. It’s going to be thick, kind of like cookie dough. That’s exactly what you want.

Divide the dough in half. One half is going to be your base layer, and the other half gets saved for the top.

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STEP 2: BAKE THE BOTTOM LAYER

Take the first half of your dough and press it evenly into the bottom of your greased pan. Don’t worry if it seems like it’s not enough—it will spread a bit as it bakes.

Pop the pan into your preheated oven and bake for 8 to 10 minutes, just until the dough starts to set. It doesn’t need to be fully cooked at this point—it’ll go back in the oven later.

While the base is baking, you’re going to tackle the best part: the caramel layer.

STEP 3: MELT THE CARAMELS

While that bottom layer is doing its thing in the oven, unwrap all those luscious little caramels and add them to a saucepan along with the remaining ½ cup of evaporated milk. Set the heat to low and stir constantly until everything melts into a smooth, golden mixture.

This step takes a few minutes, but don’t rush it. Keep the heat low and stir gently to avoid burning. It’ll be worth the wait when that glossy caramel coats every inch of your bars.

STEP 4: LAYER THE FILLING

Take the pan out of the oven and immediately pour the caramel mixture over the hot, partially-baked crust. Use a spatula to spread it evenly to the edges.

Next comes the magic: sprinkle chocolate chips over that hot caramel so they get a little melty, then toss on the pecans if you’re using them. I always say yes to the nuts because they add just the right crunch to balance all that gooey goodness, but feel free to leave them out if you’re baking for someone with allergies or just prefer them nut-free.

If you’ve made it this far, your kitchen probably already smells amazing—and we’re just getting to the best part. With that gooey caramel and melted chocolate nestled on top of a buttery cake layer, all that’s left to do is seal it all in with one more layer of dough and bake these beauties to golden perfection.

This part is where it all comes together, and I’ve got a few little tricks to make sure your Knock You Naked Bars come out exactly how you want them: chewy, chocolatey, and absolutely irresistible.

Let’s jump right back in.

STEP 5: ADD THE TOP LAYER OF DOUGH

Now it’s time to bring back the second half of the dough you set aside earlier. Since it’s too sticky to spread like frosting and a bit too thick to roll out, the easiest way to handle it is by flattening small portions of it with your hands and placing them right over the caramel and chocolate layer.

Just pinch off a piece, flatten it between your palms, and lay it on top like a little patch. Repeat this process until you’ve mostly covered the surface. It’s perfectly fine if there are small gaps here and there—the caramel will peek through, and it honestly makes the bars look even more mouthwatering.

Make sure to cover as much as you can, though, so the layers stay together nicely once baked.

STEP 6: BAKE TO GOLDEN BUBBLY GOODNESS

Slide your pan back into the oven and bake for 20 to 25 minutes, until the top is lightly golden and you see the caramel bubbling gently around the edges.

This is where the magic happens. The dough bakes into a soft, chewy cookie-like top, the chocolate gets just the right amount of melty, and the caramel starts to set into that perfect, slightly sticky consistency. If your kitchen didn’t already smell like heaven, it definitely will now.

Resist the urge to dig in right away. These bars need time to cool and set before slicing. I promise it’s worth the wait.

STEP 7: COOL, CHILL, AND SLICE

Once the bars are out of the oven, let them cool completely at room temperature in the pan. Don’t rush this step—slicing them too early will just give you a gooey mess (and not the good kind).

After they’ve cooled, pop the pan into the fridge for at least 2 hours. This helps the caramel firm up enough to make clean cuts and keep those beautiful layers intact.

When you’re ready to serve, use a sharp knife to slice them into squares. You can dust them with a little powdered sugar if you want to dress them up, but honestly, they’re stunning (and delicious) just as they are.

TIPS FOR THE BEST KNOCK YOU NAKED BARS

If you’re looking to make these bars absolutely foolproof (or maybe even more indulgent), here are a few tips I’ve learned after baking more batches than I care to admit:

• Use parchment paper: Lining your pan with parchment makes it so much easier to lift the entire block of bars out and slice them neatly—especially helpful when serving for a party or bake sale.

• Room temperature is best for eating: These bars slice cleanest when cold, but they taste best when the caramel has had a little time to soften. I like to let them sit out for about 10 minutes before serving.

• Try a different cake mix: German chocolate is traditional and gives a rich, slightly nutty flavor, but feel free to swap in chocolate fudge or devil’s food cake mix for a deeper chocolate punch.

• Make it nut-free: Simply skip the pecans if you’re baking for kids or anyone with a nut allergy. The bars are still every bit as decadent without them.

• Double the batch: Trust me—you’ll want to. These disappear fast. If you’re using a 9×13 pan and want thicker bars, you can 1.5x the ingredients, or just go all out and double it for a party.