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To make Knock You Naked Cookie Bars, gather these key ingredients: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) - 1 cup chopped pecans (or walnuts) - ½ cup caramel sauce Each ingredient plays a vital role in the flavor and texture. Here are some tips: - Butter: Unsalted butter gives you control over the salt. You can use salted butter, but reduce the added salt by half. - Sugars: Brown sugar adds moisture and a rich flavor. If you run out, use all granulated sugar. - Eggs: Large eggs help bind the ingredients. You can use flax eggs for a vegan option. - Flour: All-purpose flour is best for texture. For gluten-free bars, use a 1:1 gluten-free flour blend. - Nuts: Pecans or walnuts add crunch. You can skip nuts for nut-free bars or swap them for seeds. - Caramel Sauce: Store-bought works great, but homemade adds a special touch. Accurate measuring is key to great cookie bars. Here’s how: - Butter: Use a kitchen scale for precision. If using cups, pack it firmly into the measuring cup. - Brown Sugar: Always pack brown sugar into the cup for accuracy. It should hold its shape when removed. - Flour: Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag. - Liquid Ingredients: Use liquid measuring cups for eggs and vanilla. Check the measurement at eye level for accuracy. - Nuts and Chips: Use a dry measuring cup for nuts and chocolate chips. Fill it to the top and level off. By following these tips, you will set yourself up for success in making these delightful cookie bars! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter. You can also use parchment paper for easy removal. This step helps the bars come out cleanly after baking. In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until it feels light and fluffy. Next, add 2 large eggs one at a time. Beat well after each addition. Stir in 2 teaspoons of vanilla extract. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mix to your wet mix. Combine until just mixed. Finally, fold in 1 cup of chocolate chips and 1 cup of chopped pecans. Spread half of the cookie dough evenly in your prepared pan. Press it down firmly with a spatula or your hands. Drizzle ½ cup of caramel sauce over this layer. Spread it out evenly. Take the remaining cookie dough and crumble it over the caramel layer. Make sure some caramel peeks through. Bake in the oven for 25-30 minutes. The top should be golden brown. A toothpick should come out mostly clean, with a little gooeyness being okay. Let the bars cool in the pan for 15 minutes before cutting them. They will be easier to slice when warm but slightly cooled. When making Knock You Naked Cookie Bars, avoid over-mixing the dough. Mix just until the flour disappears. This keeps the bars soft and chewy. Also, don’t skip the cooling step. Cutting them too soon makes a mess. Let them cool for at least 15 minutes. To get the perfect caramel drizzle, warm the sauce slightly. This makes it easier to spread. Use a spoon or a squeeze bottle for control. Drizzle it evenly over the first layer of dough. Don’t worry if it doesn’t cover fully; it adds charm. Use a sturdy mixing bowl and a hand mixer. This helps cream the butter and sugars well. A rubber spatula is great for folding in chips and nuts. For baking, a 9x13 inch pan is ideal. Parchment paper makes removal a breeze. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better incorporation and a smoother dough. Don’t Overmix the Dough: Mix until just combined to keep the cookie bars tender and chewy. Overmixing can lead to tough bars. Chill the Dough: For thicker and chewier bars, consider chilling the cookie dough for 30 minutes before baking. This also helps enhance the flavors. Check for Doneness: The bars are done when the edges are golden brown and the center is still slightly gooey. They will continue to firm up as they cool. {{image_2}} You can make Knock You Naked Cookie Bars even better with fun add-ins. Try mixing in 1 cup of peanut butter chips for a nutty twist. You can also use butterscotch chips for a sweeter treat. If you love fruit, chop up dried cherries or cranberries. These add a nice burst of flavor. You can swap pecans for walnuts or almonds if you prefer. Everyone has their own taste, so feel free to get creative! If you want gluten-free bars, use a gluten-free flour blend. Make sure it has a good binding agent like xanthan gum. For a vegan version, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This will keep the bars delicious while meeting your dietary needs. You can change the bars for special occasions. For Halloween, add orange and black sprinkles on top. In December, mix in peppermint chips and drizzle with white chocolate for a festive look. For Valentine’s Day, use heart-shaped cookie cutters to serve. You can even add a hint of cinnamon or nutmeg for fall flavors. Each season brings a chance to enjoy these bars in new ways! To keep your Knock You Naked Cookie Bars fresh, store them in an airtight container. This keeps them soft and chewy. If you stack them, place parchment paper between the layers. This step prevents sticking. You can also wrap them tightly in plastic wrap. These cookie bars last about a week at room temperature. If you want them to last longer, freeze them. Cut the bars first, then wrap each piece in plastic wrap. Place the wrapped bars in a freezer bag. They can stay in the freezer for up to three months. When you’re ready to enjoy, let them thaw at room temperature. To enjoy these cookie bars warm, reheat them in the microwave. Heat for about 10-15 seconds. Check to see if they are warm enough. If not, heat for a few more seconds. You can also reheat them in the oven. Set the oven to 350°F (175°C) and bake for 5-10 minutes. This keeps the bars nice and gooey. Knock You Naked Cookie Bars are rich, gooey treats. They mix chocolate chips, nuts, and caramel. The cookie base is soft and chewy. You get layers of flavor in every bite. They are perfect for sharing or enjoying alone. Each bar is a sweet delight that’s hard to resist. Yes, you can make these cookie bars without nuts. Just leave out the chopped pecans or walnuts. The bars will still taste amazing. You can also add extras if you want. Consider using more chocolate chips or even dried fruit. You can tell the bars are done when the top turns golden brown. Insert a toothpick into the center. If it comes out mostly clean, they are ready. A little gooeyness is okay; it adds to the charm. Let them cool for a bit before cutting. You can substitute caramel sauce with chocolate sauce or fudge. It will change the flavor but still be tasty. You can also use homemade caramel if you prefer. Just ensure it’s thick enough to layer on the dough. Adjust the sweetness as needed for balance. In this post, I covered key steps to make Knock You Naked Cookie Bars. We explored ingredients, methods, and helpful tips. You learned about measuring, mixing, and layering for the best result. I shared common mistakes and how to store these treats. Whether you prefer vegan or gluten-free versions, there’s something for everyone. Enjoying your cookie bars fresh or reheated will enhance your delight. Baking is fun, so get started. Happy baking!

Knock You Naked Cookie Bars

Delicious cookie bars with a gooey caramel layer and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 salt
  • 1 cup chocolate chips (semi-sweet or dark)
  • 1 cup chopped pecans (or walnuts)
  • 1 2 caramel sauce

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  • Add in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract until combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
  • Fold in the chocolate chips and chopped nuts, ensuring they are evenly distributed throughout the dough.
  • Spread half of the cookie dough evenly in the prepared baking pan. Use a spatula or your hands to press it down firmly.
  • Drizzle the caramel sauce over the first layer of cookie dough, spreading it out as evenly as possible.
  • Take the reserved half of the cookie dough and crumble it over the caramel layer, ensuring there are gaps for the caramel to peek through.
  • Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted comes out mostly clean (a little gooey is okay!).
  • Allow the bars to cool in the pan for at least 15 minutes before cutting them into squares. They will be easier to slice when slightly cooled but still warm.

Notes

Serve the bars warm or at room temperature, drizzled with additional caramel sauce and garnished with a sprinkle of sea salt for an extra touch.
Keyword caramel, cookie bars, dessert