Knock You Naked Bars

There’s something about a dessert that’s unapologetically messy, rich, and downright irresistible — and these Knock You Naked Bars check every single box. If you’ve never had the pleasure of biting into one of these gooey, caramel-filled treats, then you’re seriously in for a life-changing bite. I’m not even exaggerating.

The first time I brought these to a family barbecue, they vanished faster than the grilled burgers — and trust me, in my family, that’s saying something. Everyone wanted to know what they were, and the name alone had people laughing and reaching for seconds (and thirds). These bars are indulgent, sticky, and exactly what a sweet tooth craves.

Today, I’m walking you through my go-to version of this decadent dessert. It all starts with a shortcut using German chocolate cake mix, and from there we layer in melted caramels, chocolate chips, and buttery goodness. They’re easy enough for beginner bakers but have that “wow” factor that makes them perfect for parties, potlucks, or just a Friday night treat.

Let’s dive into the first half of the recipe and get that ooey-gooey magic started!

Ingredients You’ll Need:

• 1 box German chocolate cake mix

• 1 cup evaporated milk, divided

• ½ cup unsalted butter, melted

• 60 soft caramel candies, unwrapped

• 1 cup semi-sweet chocolate chips

• ½ cup chopped pecans (optional)

• Powdered sugar for dusting (optional)

STEP-BY-STEP INSTRUCTIONS 

Step 1: Preheat & Prep Your Pan

Start by preheating your oven to 350°F. Then, grease a 9×13-inch baking pan or line it with parchment paper if you want easier cleanup (highly recommended — especially with sticky caramel involved).

Step 2: Make the Base Dough

In a large mixing bowl, combine your German chocolate cake mix, ½ cup evaporated milk, and ½ cup melted butter. Stir everything together until a thick dough forms. Don’t worry — it’ll be dense and sticky, almost like cookie dough. That’s exactly what we want here.

Step 3: Press & Bake the First Layer

Divide the dough into two equal halves. Press one half evenly into the bottom of your prepared baking pan. Use your fingers or the back of a spoon to spread it out. Pop that into the oven and bake for 8 to 10 minutes, just until it sets. You’re not looking for a full bake here — we just want it firm enough to hold the caramel.

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Step 4: Melt the Caramels

While that first layer is baking, grab a small saucepan and toss in the 60 unwrapped caramels with the remaining ½ cup evaporated milk. Set the heat to low and stir constantly until the caramels melt completely into a smooth, creamy sauce. It should be thick, glossy, and oh-so tempting. (Try not to eat it by the spoonful — we need it for the bars!)

Now that we’ve got the first layer baked and the caramel sauce melted to perfection, it’s time to build the magic. This next part is where everything comes together — the soft chocolatey base, the gooey caramel center, and that rich top layer that ties it all together.

If you’re anything like me, this is where the self-control really gets tested. Between the melted caramel, the warm chocolate chips, and the buttery dough, it’s almost impossible not to sneak a taste (or three). But trust me, letting the bars bake, cool, and chill will make them 100% worth the wait.

Let’s keep going and finish these indulgent bars the right way!

Step 5: Layer the Caramel and Toppings

Take the smooth, melted caramel and pour it evenly over the baked crust layer. Use a spatula to gently spread it all the way to the edges, making sure every inch gets covered.

Next, sprinkle the 1 cup of semi-sweet chocolate chips across the caramel layer. If you’re feeling fancy or just love a little extra crunch, add the ½ cup chopped pecans here too. They bring a nutty texture and that toasty flavor that pairs beautifully with the caramel and chocolate — but they’re totally optional.

Step 6: Add the Top Layer of Dough

Now grab the remaining half of the dough you set aside earlier. Since it’s too thick to spread traditionally, you’ll want to take pieces of it, flatten them in your hands, and gently lay them across the top of the caramel layer.

Here’s the thing — it doesn’t need to be perfect. In fact, it’s better if you leave some gaps. As the bars bake, the caramel will bubble up through the cracks, giving you those signature gooey streaks that make these bars extra tempting.

Step 7: Final Bake

Place the pan back into your preheated oven and bake for another 20 to 25 minutes, or until the top is golden brown and set. Keep an eye on it toward the end — the edges should look firm, and the top should have that classic slightly crisp look of a baked cookie bar.

The smell? Absolutely incredible.

Step 8: Cool and Chill

Now comes the hardest part — waiting. Let the bars cool completely in the pan. This can take a while, but don’t rush it. Once they’ve cooled to room temperature, transfer the pan to the fridge and let them chill for at least 2 hours. This helps everything set up properly so you get clean slices and less mess.

You’ll thank yourself later — promise.

Tips for the Best Knock You Naked Bars

• Use parchment paper to line your baking pan. It makes cleanup easy and lets you lift the bars out easily for cutting.

• Be patient with the caramel. Low heat and constant stirring are key to getting that perfect smooth texture without burning.

• Chill before slicing. If you try to cut these too soon, the caramel will spill everywhere. Letting them firm up in the fridge makes slicing way easier.

• Room temperature is best for serving. These bars are great straight from the fridge, but they’re at their gooey, chewy best when they’ve had 10-15 minutes to soften on the counter.

• Customize to your taste. Not a fan of pecans? Leave them out. Want to try white chocolate chips instead? Go for it. This recipe is flexible and still turns out amazing.