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To make Knock You Naked Cookie Bars, you will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - ½ cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1 cup caramel sauce (store-bought or homemade) - 1 cup chopped pecans or walnuts (optional) If you need to swap out ingredients, here are some ideas: - Use gluten-free flour for a gluten-free option. - Coconut oil can replace unsalted butter. - Use coconut sugar instead of brown sugar for a different flavor. - If you don’t have chocolate chips, chop up a chocolate bar instead. - Maple syrup can stand in for caramel sauce in a pinch. Chopped nuts add a nice crunch, but they are not needed. You can leave them out or use any nut you like. If you want a richer flavor, try adding a pinch of sea salt on top of the bars before baking. This contrast makes the sweet taste pop. If you like extra gooeyness, increase the caramel sauce by a few tablespoons. {{ingredient_image_1}} First, I preheat my oven to 350°F (175°C). This step gets the oven ready and helps the bars bake evenly. Next, I grab a 9x13-inch baking pan. I grease it lightly with butter or line it with parchment paper. This makes it easier to remove the bars later. In a medium bowl, I whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This mix adds flavor and helps the bars rise. In a separate large bowl, I cream together ½ cup of softened unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar. I beat this for about 2-3 minutes until it looks light and fluffy. Then, I add in 1 large egg and 1 teaspoon of vanilla extract. I mix these well until combined. Next, I slowly add the flour mix to the wet ingredients. I mix this on low speed until just combined. Finally, I fold in 1 cup of semi-sweet chocolate chips and, if I want, 1 cup of chopped pecans or walnuts. This gives the bars a crunchy texture. Now, it’s time to layer! I spread half of the cookie dough evenly in the prepared baking pan. I press it down gently to form a solid base layer. After that, I pour half of the caramel sauce over the cookie base. I use a spatula to spread it out evenly. Next, I take the rest of the cookie dough and dot it over the caramel layer. It doesn’t have to be perfect; a rustic look is fine! I then drizzle the remaining caramel sauce over the top. I bake the bars in the preheated oven for 25-30 minutes. I watch for the edges to turn golden brown and the center to set. After baking, I let the bars cool in the pan for at least 20 minutes. Then, I cut them into squares and enjoy! To get the best texture for your Knock You Naked Cookie Bars, focus on the butter. Make sure it is softened but not melted. This helps create a light and fluffy dough. Cream the butter and sugars well. Beat for about 2-3 minutes until it looks fluffy. When mixing in the flour, do it slowly. Mix just until combined. Overmixing can lead to tough bars. One common mistake is not measuring ingredients correctly. Use dry measuring cups for flour and sugar. Another mistake is baking for too long. Keep an eye on the edges. They should be golden brown, while the center remains soft. Cooling is also key; do not cut the bars too soon. Let them cool for at least 20 minutes to set properly. For a nice touch, dust the cooled bars with powdered sugar. It adds a lovely contrast. Arrange the bars on a decorative platter. You can also wrap them in parchment paper for a cute gift. If you want to add a special touch, drizzle extra caramel sauce on top before serving. This makes them even more tempting! Pro Tips Chill the Dough: For a thicker cookie bar, chill the dough for at least 30 minutes before baking. This helps prevent spreading and gives a chewier texture. Use Fresh Ingredients: Ensure your baking soda and baking powder are fresh for the best rise. Old ingredients can lead to dense bars. Caramel Options: If using homemade caramel, allow it to cool slightly before pouring over the cookie base. This prevents it from melting the dough too much. Storage Tips: Store these cookie bars in an airtight container at room temperature for up to a week. For longer freshness, refrigerate them! {{image_2}} You can change the flavor of your Knock You Naked Cookie Bars. Try adding peanut butter instead of some butter. It gives a rich taste. You can also use white chocolate chips for a sweeter twist. Add a pinch of cinnamon for warmth. A mix of dark chocolate and sea salt gives a nice contrast. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Many brands work well in baking. To make these bars vegan, use coconut oil instead of butter. Replace the egg with a flax egg made of flaxseed meal and water. These swaps still give you tasty bars. You can add many toppings and mix-ins to your cookie bars. Try crushed pretzels for a salty crunch. Dried fruits like cranberries or apricots add natural sweetness. If you love coconut, sprinkle some shredded coconut on top. The possibilities are endless, so get creative! To keep your Knock You Naked Cookie Bars fresh, store them in an airtight container. Place a piece of parchment paper between layers. This helps prevent sticking. They stay good for up to a week. If you notice them getting dry, that’s a sign they need to be eaten soon! If you want to enjoy warm cookie bars, reheating is easy. Preheat your oven to 350°F (175°C). Place the bars on a baking sheet. Heat them for about 5-10 minutes. This warms them without making them hard. You can also use a microwave. Heat for about 10-15 seconds. Just be careful not to overheat! You can freeze these cookie bars for later. Cut them into squares before freezing. Wrap each square in plastic wrap. Place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy, let them thaw in the fridge. Or, heat them up as mentioned before. Enjoy the sweet taste anytime! Knock You Naked Cookie Bars are a sweet and gooey dessert. They have layers of cookie dough, melted chocolate, and rich caramel. Each bite offers a mix of flavors and textures. These bars are perfect for sharing or enjoying alone. The name comes from how good they taste! Yes, you can make these cookie bars ahead of time. They store well in an airtight container. If you want the best taste, eat them within a week. You can also freeze them for longer storage. Just thaw before serving to enjoy their full flavor. To make homemade caramel sauce, you need just a few simple ingredients. Start with sugar, butter, and cream. Heat sugar in a pan until it melts and turns golden. Then, add butter and stir until melted. Finally, add cream slowly and mix until smooth. Let it cool before using it in your dessert. Absolutely! You can use other nuts in your cookie bars. Almonds, hazelnuts, or even macadamia nuts work great. Just chop them up and add them to the dough. Feel free to experiment with your favorite nuts for a unique flavor twist! In this post, I covered everything about making Knock You Naked Cookie Bars. We talked about ingredients, step-by-step instructions, and tips for perfect texture. You learned about possible variations and how to store them. These cookie bars are fun to make and share. With the right techniques, you can create a tasty treat every time. Enjoy your baking and impress your friends with these delicious bars!

Knock You Naked Cookie Bars

Delicious cookie bars filled with chocolate and caramel, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal of the bars.
  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  • Fold in the chocolate chips and chopped nuts if using, ensuring an even distribution.
  • Spread half of the cookie dough evenly in the prepared baking pan. Gently press it down to form the base layer.
  • Pour half of the caramel sauce over the cookie base. Use a spatula to spread it evenly.
  • Take the remaining cookie dough and dot it over the caramel layer. Don't worry about making it perfect; it can be rustic!
  • Drizzle the remaining caramel sauce over the top layer of cookie dough.
  • Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set.
  • Allow the bars to cool in the pan for at least 20 minutes before cutting them into squares.

Notes

For an elegant touch, dust the cooled bars with powdered sugar before serving.
Keyword caramel, chocolate, cookie bars