Knock You Naked Bars: Irresistibly Decadent Dessert Bars
Prepare to be swept off your feet by these Knock You Naked Bars, a sinfully delicious dessert that lives up to its bold name! These bars are a heavenly combination of rich German chocolate cake, gooey caramel, melty chocolate chips, and crunchy pecans, layered into a treat that’s as indulgent as it gets. Perfect for potlucks, holiday gatherings, or when you simply need a sweet escape, these bars are guaranteed to leave everyone begging for the recipe. With a fudgy base, a luscious caramel center, and a slightly crisp top, each bite is a textural and flavorful masterpiece. Let’s dive into this easy-to-make, crowd-pleasing dessert that’s sure to steal the show!
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes (plus cooling time)
Servings: 16 bars
Difficulty: Easy
Ingredients
For the Chocolate Cake Base:
- 1 (15.25 oz) box German chocolate cake mix (such as Duncan Hines or Betty Crocker)
- ⅓ cup evaporated milk, divided (about 2½ tablespoons for the base, 2½ tablespoons for the caramel)
- ¾ cup (1½ sticks) unsalted butter, melted
For the Caramel and Topping Layers:
- 1 (14 oz) package soft caramels, unwrapped (about 40–50 individual caramels)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans (toasted for extra flavor, if desired)
Optional Garnish:
- Powdered sugar, for dusting
- Flaky sea salt, for a sweet-salty twist
Instructions
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures even baking for your bars. Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking. For easy removal, consider lining the dish with parchment paper, leaving an overhang on two sides to lift the bars out after cooling. - Make the Chocolate Cake Base:
In a large mixing bowl, combine the German chocolate cake mix, 2½ tablespoons of the evaporated milk, and the melted butter. Stir with a wooden spoon or spatula until the mixture forms a thick, fudgy dough. The consistency will be dense and slightly sticky, perfect for creating a sturdy base and topping for the bars. - Form and Bake the First Layer:
Divide the dough in half. Take one half and press it evenly into the bottom of the prepared baking dish, using your fingers or the back of a spoon to create a smooth, compact layer. Bake this base layer in the preheated oven for 8–10 minutes, or until it’s just set and slightly firm to the touch. It won’t be fully cooked at this stage, but that’s okay—it will finish baking later. Remove the dish from the oven and set it aside to cool slightly. - Prepare the Caramel Layer:
While the base is baking, unwrap the caramels and place them in a medium saucepan along with the remaining 2½ tablespoons of evaporated milk. Heat the mixture over low to medium-low heat, stirring constantly with a whisk or silicone spatula to prevent burning. Continue stirring until the caramels are completely melted and the mixture is smooth and creamy, about 5–7 minutes. If you prefer, you can melt the caramels in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and combined. - Assemble the Layers:
Pour the warm, melted caramel over the partially baked chocolate cake base, spreading it gently with a spatula to create an even layer. Sprinkle the semi-sweet chocolate chips evenly over the caramel, followed by the chopped pecans. The warmth of the caramel will start to melt the chocolate chips, creating a deliciously gooey texture. If you toasted the pecans beforehand (optional), their nutty flavor will add an extra layer of depth to the bars. - Add the Top Layer:
Take the remaining half of the chocolate cake dough and flatten small portions of it with your hands to create thin, irregular patches. Place these pieces over the caramel, chocolate chip, and pecan layer. Don’t worry if the dough doesn’t cover the entire surface—gaps are perfectly fine and give the bars their rustic, irresistible charm. The exposed caramel and chocolate will bubble up, creating a beautiful, glossy finish. - Bake the Bars:
Return the assembled dish to the oven and bake for an additional 20–25 minutes, or until the top layer is set and the edges are slightly golden. The caramel should be bubbling gently around the sides. To avoid overbaking, check for doneness by ensuring the top feels firm but still slightly soft in the center. Remove from the oven and place the dish on a wire rack to cool. - Cool and Serve:
Allow the bars to cool completely in the baking dish, which may take 1–2 hours at room temperature. For faster cooling, you can refrigerate the dish for 30–45 minutes after it has cooled slightly. Once cooled, use a sharp knife to cut the bars into 16 squares or smaller bite-sized pieces. For a polished presentation, dust the tops lightly with powdered sugar using a fine-mesh sieve, or sprinkle with a pinch of flaky sea salt for a gourmet touch. Serve on a platter and watch them disappear!
Tips for Success
- Toasting Pecans: For an extra flavor boost, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Let them cool before adding to the bars.
- Caramel Melting: If the caramel mixture thickens while you’re assembling, rewarm it gently on low heat or in the microwave with a splash of evaporated milk to restore its pourable consistency.
- Make It Your Own: Swap the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile. You can also add a handful of shredded coconut or swap pecans for walnuts or almonds.
- Storage: Store leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual bars in the microwave for 10–15 seconds to revive their gooey texture.
- Freezing: These bars freeze beautifully! Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Why You’ll Love This Recipe
The Knock You Naked Bars are the ultimate dessert for anyone who loves bold, indulgent flavors. The combination of a rich chocolate cake base, velvety caramel, melty chocolate chips, and crunchy pecans creates a symphony of textures and tastes that’s impossible to resist. Despite their decadent nature, these bars are surprisingly easy to make, relying on pantry staples and a store-bought cake mix for convenience. Whether you’re serving them at a holiday party, bringing them to a bake sale, or treating your family to a special dessert, these bars deliver maximum wow-factor with minimal effort. Their name might be cheeky, but the flavor is seriously unforgettable!
Nutritional Information (Approximate per Serving)
- Calories: 380 kcal
- Protein: 4g
- Carbohydrates: 48g
- Fat: 20g
- Fiber: 2g
- Sugar: 32g
Note: Nutritional values are estimates and may vary based on specific brands and portion sizes.
Serving Suggestions
- Party Dessert: Serve these bars on a dessert platter alongside other treats like brownies or cookies for a crowd-pleasing spread.
- With Ice Cream: Warm a bar slightly and top it with a scoop of vanilla or caramel ice cream for an over-the-top dessert experience.
- Coffee Pairing: Pair with a strong cup of coffee or a latte to balance the sweetness and enhance the chocolatey notes.
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes! While German chocolate cake mix adds a rich, slightly nutty flavor, you can experiment with devil’s food, chocolate fudge, or even yellow cake mix for a different twist. Adjust the sweetness as needed.
How do I prevent the bars from sticking to the pan?
Greasing the pan thoroughly is key. For extra insurance, line the pan with parchment paper, leaving an overhang for easy lifting. Spray the parchment lightly with cooking spray.
Can I make these bars ahead of time?
Absolutely! Bake and cool the bars, then store them in an airtight container. They’ll stay fresh for a couple of days at room temperature or longer in the fridge. Dust with powdered sugar just before serving for a fresh look.
