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Three years ago at my friend Sarah’s book club potluck, these bars made their debut. The room went quiet after the first bite — that mic drop dessert moment everyone dreams of. The name might make you blush, but one taste will explain everything. Gooey caramel, fudgy chocolate layers, and crunchy pecans come together in a treat so decadent it practically demands attention.
Since then, I’ve made them dozens of times, tweaking here and there until I landed on what I consider the ultimate version of Knock You Naked Bars. Trust me: this is one recipe you’ll keep on repeat.
Why You’ll Love These Bars
- Crazy easy – they look bakery-worthy but start with a cake mix.
- Crowd favorite – one bite and everyone will ask for the recipe.
- Texture overload – soft, gooey, chewy, crunchy… all in one bite.
- Make-ahead friendly – they freeze beautifully for later.
Ingredients For Knock You Naked Bars
Chocolate Base
- 1 box German chocolate cake mix
- ½ cup melted butter
- ⅓ cup evaporated milk
- 1 large egg
Gooey Middle
- 1 bag (14 oz) caramel candies, unwrapped
- ⅓ cup evaporated milk
- 1 cup chocolate chips
- 1 cup chopped pecans
Optional Add-Ins
- Flaky sea salt (for sprinkling on top)
- 1 tsp vanilla extract
- Extra chocolate chips for garnish
Step-by-Step Instructions
1. Prep the Pan
Grease a 9×13-inch pan well. Line with parchment for easy removal. Preheat oven to 350°F (175°C).
2. Make the Chocolate Base
In a bowl, combine cake mix, melted butter, egg, and evaporated milk. Mix until thick and fudgy.
Press half of the mixture into the prepared pan. Bake 8–10 minutes until just set.
3. Make the Caramel Layer
In a microwave-safe bowl, melt caramels with evaporated milk, stirring every 30 seconds until smooth.
4. Layer It Up
Pour caramel over the warm crust. Sprinkle evenly with chocolate chips and pecans. Drop remaining cake batter on top in spoonfuls (don’t worry if it doesn’t cover completely).
5. Final Bake
Bake another 18–22 minutes, until the top is set but soft. Let cool at room temperature for at least 2 hours, then chill in the fridge for 1 hour before cutting. (Patience = clean squares instead of caramel chaos!)
Smart Swaps
- Cake mix – try chocolate fudge, gluten-free mix, or even sugar-free.
- Caramel – substitute dulce de leche or homemade caramel sauce.
- Nuts – swap pecans for walnuts, almonds, or skip entirely.
- Chocolate – dark chocolate, milk chocolate, or even butterscotch chips.
Flavor Twists
- Peanut Butter Paradise – peanut butter chips + crushed peanuts + drizzle of PB.
- Salted Caramel Deluxe – add sea salt flakes to the caramel.
- Coconut Lover’s Dream – stir in shredded coconut + toasted coconut topping.
- S’mores Style – graham cracker crumbs in the base + marshmallows in the caramel layer.
Storage
- Room temp: 3–4 days, tightly covered.
- Fridge: Up to 1 week (caramel firms up but still delicious).
- Freezer: Up to 3 months, individually wrapped. Thaw at room temperature.
Pro Tip
The secret to perfect bars? Cooling time. Let them sit for 2 hours at room temperature, then chill for 1 hour before cutting. It’s torture to wait, but this step keeps the caramel from turning into a sticky mess.
Family Secret Variation
My sister once swapped evaporated milk with sweetened condensed milk when she ran out — and it turned out incredible. The caramel was richer, gooier, and almost candy-like. Now I always add a pinch of instant coffee granules to the caramel too. It doesn’t taste like coffee — it just makes the chocolate deeper and more intense.
FAQs
What are Knock You Naked Bars made of?
A chocolate cake base, gooey caramel center, chocolate chips, and pecans — baked into soft, messy, irresistible bars.
Do they need to be refrigerated?
Not required, but refrigeration keeps the caramel firm and bars easier to cut.
Can I freeze them?
Yes, wrap individually and freeze up to 3 months. Thaw at room temperature.
Are they gluten-free?
Not with regular cake mix, but using a gluten-free chocolate mix works perfectly.
Time To Get Baking
If you’re ready to wow your guests (and maybe knock them off their feet), this is the dessert to bake. Gooey caramel, fudgy chocolate, and pecan crunch — all layered into one unforgettable bite. Just be warned: once you serve them, you’ll be making them again and again.