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Knock You Naked Bars

posted by Julie Evink on October 31, 2012

“I’m going to marry these!”

Truer words have never rang from my lil bro’s mouth.

He might have laughed when he asked the names of these little devils before he took a bit. One bite and he was in love. So in love that he thought he’d marry them.

I love my little brother. He’s the best taste tester ever. Way better than the hubs (sorry love ya hun!). He’s single therefore every time I make something and he gets to taste test he gets super pumped over it. The hubs on the other hand just says one word answers. Nothing like “I’m going to marry these!” Of course I might take offense to that coming from the hubs.

Maybe it’s because my mom trained him so well. Yup going to give mom some credit on this one. Not sure how she trained him to ooo and ahhh over meals and treats, but I’m going to have to pick her brain on this one so I can get the hubs trained.

The hubs…trained. Wow that’s a laugh. Does anyone ever get them trained?

If you do please share your secret.

I should also give some credit to the older bro. We were out for Halloween and he had dropped his daughter off to relieve my mom from looking after Miss K. In the midst of the festive bar atmosphere he had to lean over and say, “You have one less bar at home. They were amazing!”

Oh yes that’s right this Momma thought she’d go out for a few adult beverages this past weekend. Yup, that cured me of that for another year. I need sleep.

So if you need someone to propose, love you, oooo and ahh please head to the kitchen with this recipe in hand immediately.

Knock You Naked Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 Bars

Serving Size: 1 Bar

Knock You Naked Bars


  • 2 1/4 c. all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c. butter, softened
  • 3/4 c. sugar
  • 3/4 c. packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 c. semi-sweet chocolate chips
  • Caramel Sauce
  • 5 oz evaporated milk
  • 1 bag (14 oz) caramels
  • 1/2 c. peanut butter


  1. Preheat oven to 375 degrees. Grease a 9 x 13 in pan.
  2. Combine flour, baking soda and salt in small bow. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips.
  3. Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.
  4. While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base.
  5. With the remaining cookie dough, drop by spoonfuls ontop of the caramel mixture.
  6. Bake for 15-20 minutes or until light golden brown.
Recipe adapted from: The Bite Sized Baker
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filed under Bars & Brownies, Desserts


  • Amber @ Caleigh's Kitchen

    These Sound amazing!! I might have to try them this weekend!

    • Julie @ Julie's Eats & Treats

      Oh you must try them! They are simply divine :)

    • Gloria Nines

      On the Knock you naked Bars, can you use a caramel topping instead of the individual caramels. For instance, Mrs. Richardson caramel sauce then add sweetened condensed milk and peanut butter

      • Julie Evink

        I haven’t ever tried it like this Gloria but I would just skip the sweetened condensed milk and add peanut butter. If you find you need the milk you can always add it in.

  • Sweet and Savory Eats

    Oh wow….I’m marry these too, if I wasn’t already married:)

  • The Better Baker

    Great post – awesome recipe. Thanks so much for linking this adorably-named recipe to Weekend Potluck. =-)

  • Our Neck of the Woods

    Ooooh these sound delicious! You can’t go wrong with caramel and peanut butter!

  • bj

    These sound soooo good. Thanks bunches.
    I am following now. :)
    xo bj

  • Heather Kinnaird

    I LOVE this recipe!

  • From Sugar Cookies to Peterbilts

    Found your bars at the Weekend Potluck, with a name like that I just had to come check them out! They sound amazing, and I am sure they will be a hit in my house also!! Pinning!! ~Kris

  • Mariel

    This looks so delicious. And what a fun name! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…’ There’s one going on right now (and every Saturday – Tuesday). Hope to see you there!

  • Enjoying the Epiphany

    Hi! I am your newest follower and was hoping that you would hop on by my blog and follow me back.


    • Julie Evink

      Sarah thanks for introducing yourself! I’m following you also :)

  • Pint Sized Baker

    This looks great! But I’m not sure if I want to get naked after eating this. Maybe just kick my shoes off and unbutton my jeans.

    • Julie Evink

      Just wear your sweatpants and slippers when eating…it would be much more comfy :) I for one, am all about comfort!

  • Kathy Shea Mormino

    Hello! I’m stopping in to invite you to join us at the Clever Chicks Blog Hop
    this week!

    I hope to see you there!
    The Chicken Chick

  • Dorothy @ Crazy for Crust

    All I can say is….holy cow. :)

  • Debbie Rhodes

    These are wonderful!!! The name says it all, lol

  • Teresa Youngman

    Looking forward to trying!

  • Emilee

    hi Julie;

    Wondering if anything can be subbed for the peanut butter as we’ve got an allergy in the house… Would upping caramel amount work? Still would love to try!


    • Julie Evink

      I would just make a plain caramel sauce instead of the peanut butter caramel sauce! I wouldn’t make more caramel though because there is plenty in these!

    • Penny Cothran

      You can always use WOW butter, or some other pb substitute :). My grandson is allergic too, and I sub WOW butter all the time.

  • April

    I have a question, how long should I bake this if I am doubling the recipe?

    • Julie Evink

      I would just bake it in two 9×13 pans at the same time and it should be pretty close to the same cooking time.

  • Mary Reidler

    pioneer woman has knock u naked brownies

  • Barbara Tucker

    Love recipes for#Church#Gifts#Christmas#Dinners

  • siniti

    I believe the recipe is wrong. It should read 5 oz sweetened condensed milk. It turned out runny but delicious.

    • Julie Evink

      I’m sorry you had trouble with this. I tested the recipe with 5 oz of sweetened condensed milk and had no trouble.

      • Renelle LeBlanc-Scott

        So would you use “evaporated” milk or “sweetened condensed” milk? Thx! xx

        • Julie Evink

          Evaporated milk like stated in the directions.

  • Alle

    These are delicious! I made them gluten-free by substituting gluten free baking mix for the flour and adding a bit more leavening (baking soda in this case). It turned out so gooey and good!

    • Julie Evink

      So glad you were able to adapt them and enjoy them!

  • Summer Walker

    I don’t have a double boiler is there another way to do the caramel?

    • Julie Evink

      Create your own using a large pot on the bottom with a little water than a smaller one on top if you can!

  • Margaret

    Can you do this without the peanut butter, or would you need to add another nut butter substitute? No peanut butter for me.
    I really shouldn’t even do the Eagle Brand, but I haven’t tried to see if it will bother me yet. Is there a non-dairy substitute for that? I get scared to even try new things when I have to change so much.
    If there are any answers, I would appreciate hearing. Thanks!

    • Julie Evink

      I think you can just do the caramel with a little milk or water to thin it out!

  • Judy

    Your recipe calls for evaporated millk, not sweetned condenced milk. I used didn’t have evaporated milk so used whole milk, just not as much, turned out fine.

  • Teri

    the recipe states Evaporated milk but you answered some ones question that she didn’t need to use the sweetened condensed milk if she was using caramel sauce. which one is it for the recipe.



    • Julie Evink

      I have only ever used the evaporated milk as stated in the directions. The question I was answering was about using a premade caramel sauce, which I have never tried either!

  • Leanne

    How do I sign up for your website to receive your recipes?

    Thank you.

    Leanne Howard Kenney

    • Julie Evink

      To receive the newsletter that will be emailed to you every time I post a new blog post you just sign up for it at the top of the page. You should see a little ribbon across the top of your screen about it otherwise there is a sign up box on the sidebar too!

  • Nancy Brunold

    When do you cut them? While still warm? I am afraid the caramel will get too hard? Just took them out of the oven and they look delicious!

    • Julie Evink

      Cut them whenever! My caramel never got hard!

  • Kristi

    Forgive me! I know you’ve answered so many questions but I wanted to clarify on the caramel. They make caramel bits for melting in the baking section and they also have candy caramels in the candy section. Which did you use for the recipe? Thank you so much, I’m excited to try with the addition of peanut butter!

    • Julie Evink

      I used the caramels you have to unwrap. You can use either as long as the measurements are correct.

  • Diana Hawes

    Hi Julie, Please tell me how much caramel sauce to use instead of the 14oz. bag of caramels? I have Smuckers caramel sundae topping. I have another recipe that calls for a German Chocolate Cake mix. and it is similar to yours. Just as decadent I think. Thanks Dee(Diana Hawes)

    • Julie Evink

      Diana, I’ve never tested it like this before so I’m not sure! I was say maybe a jar?

  • Diana Hawes

    Thanks Julie, also those 14oz bags of caramels are now 11oz. same price. I just decreased the milk by one oz. Made the bars and brought them to a picnic and almost caused a riot because I didn’t make more. Will be making this recipe again and again!!! Thanks dee

    • Julie Evink

      So glad everything went great!

  • Diana Hawes

    Hi Julie, Just thought I would touch base with you again and let you know what else I did. Added a cup of chopped pecans,,,,,,,”WOW” to the base recipe. Knocked it right out of the park!!!!!!!!!! I had to give them all away or I would be another “50lbs. heavier today. Again, Thanks for the GREAT recipe. Diana Hawes

  • Joe

    Really didn’t think these were all that good. The peanut butter overwhelmed it. Maybe next time I would half the peanut butter and see if I like it then,

  • Marcy

    I made these a couple of times over the past weeks and they are always a hit. I made it with brown butter and it was A-MAZ-ING! My only suggestion is to watch the time – they tend to burn quickly. I found I have to cook them for less than the amount of time…which could be my dark pan or my new oven. Great recipe!!

    • Julie Evink

      Browned Butter?! Wow that would take these over the top! Thanks for the tips! I’ve never had the burning issue!

  • Sandy

    I made a batch of these for my book club group – everyone gave it a thumbs up! However, I found that this recipe does NOT make enough for a 9x 13 pan. I had to downsize to a 9″ square pan. While it wasn’t a big deal in my case I could imagine situations in which it would be a big disappointment in the lesser quantity.

    • Julie Evink

      I’m sorry about that Sandy! I’ve made them multiple times and never had a problem.

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