Knock You Naked Bars
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Delicious Caramel Cookie Bars with an amazing layer of gooey caramel stuffed in between the layers with a hint of peanut butter. These cookie bars are EPIC and you’ll never make them another way again!
“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.
Ingredients Needed
- flour
- baking soda
- salt
- butter
- sugar
- brown sugar
- vanilla extract
- eggs
- semi-sweet chocolate chips
- evaporated milk
- caramels
- peanut butter
Steps to Prepare
- Preheat oven, grease a 9 x 13 in pan.
- Combine the dry ingredients in a small bowl.
- Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs.
- Gradually mix in flour mixture. Stir in the chocolate chips.
- Spread half of the cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.
- While the 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.
- With the remaining cookie dough, drop by spoonfuls on top of the caramel mixture.
- Bake for 15-20 minutes or until light golden brown.
Not looking to get married? Then hide this pan of caramel cookie bars for yourself! ? Kidding!!!
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More Dessert Bar Recipes
- Easy Pecan Pie Bars
- Dulce de Leche Snickerdoodle Bars
- Monster Cookie Bars
- Salted Nut Roll Bars
- Scotcharoos
- Banana Bars
Guys I have pages and pages of the most amazing bar recipes – click here to check out all of them!
These caramel cookie bars are EPIC – you need to make them today! When you do, be sure and let me know! Leave me a 5 star rating below or be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Knock You Naked Bars
Ingredients
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
Instructions
- Preheat oven to 375 degrees. Grease a 9 x 13 in pan.
- 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.
- Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.
- 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.
- With the remaining cookie dough, drop by spoonfuls ontop of the caramel mixture.
- Bake for 15-20 minutes or until light golden brown.
Margaret Cappi says
Theyre good but not pretty. Its just globs of cookie dough on top & did not spread out while baking. Also baked for 30 minutes as directed with ingredients & temperature but they’re still not set, just falling apart & mushy.
Julie says
I’m sorry to hear that, did you let them cool a bit before eating? I’m glad you still enjoyed them!
Lorraine says
Oh My! Just made these and they are delicious!! Did I say delicious?!!! How long will they keep? Should I store in refrigerator? Also, has anyone froze these? Having company today and can’t wait to serve these (if I don’t eat them all first!)
Julie says
You don’t need to store them in the fridge, they’ll keep in a sealed container on the counter. I’m so glad you loved them!
Linda A O'Connell says
I didn’t see why they wouldn’t freeze so I just froze some yesterday. Just try a few if you’re unsure. Don’t want to waste too many if it doesn’t work, right?
Julie says
Yes! Thanks for trying it, Linda. I haven’t tried freezing these.
Tami V says
I made these the first time for an event, and one of the men said this was the best dessert he EVER had!! Everyone absolutely LOVED them. Very easy to make and well worth the time!!
Julie says
Perfect! I’m so glad they were a hit!
Linda A O'Connell says
Knock yourself naked indeed. Oh my gosh these are soooo sinful! I’ve made them three times in two weeks since every time I let someone taste them, they wanted to take some home. It wasn’t until today, with my third batch, that I realized the recipe called for evaporated milk with the caramels. I’ve no idea why but I’d been making them with sweetened condensed. I didn’t mean to alter the recipe but it surely was the best ‘mistake’ I’ve ever made. Thanks so much for sharing the recipe.
Julie says
That sounds like a great mistake! So glad you enjoyed them!
Denise Severino says
i love it
Julie says
Glad to hear it!
Deb says
We love these bars! My grandson sent me the recipe and they quickly became a family favorite. Can these bars be frozen? I need to make these for my grandsons graduation. If I double the batch can they be made in a 18X 11.5 inch pan? How
Long would I need to bake them then? Thanks
Julie says
I’m glad you love them! I haven’t tried freezing these but I think it would be fine. I think the bake time would be roughly the same since you are doubling the recipe and spreading them the same way in a larger pan. Start with the same bake times and add more time if necessary to allow for the bars to set. Hope you all enjoy!
Mary says
Your recipe does not state if you use salted or unsalted butter? Thank you.
Julie says
I used unsalted for this one.
Kim says
We haven’t tasted these yet, as they are cooling and will be a delicious treat later or dessert after dinner. It was simple to throw the recipe together, yet I had to dig for my double boiler. I haven’t used that in forever!!! The caramel bits melted beautifully and the mixture poured smoothly on top of the cookie layer. OH MY GOODNESS, These bars came out looking ah-may-zing with just a few pockets of caramel peeking out! Our family is looking forward to cutting into these babies!
Julie says
I really hope you enjoy them!
Birdie says
Could this recipe be doubled for an 11 x 17 pan?
Julie says
I haven’t tested it, but I think it would work!
Birdie says
Doubled the recipe and it worked! Excellent recipe, thank you!
Julie says
Perfect! Glad you enjoyed it!
Meranda says
Can I substitute the peanut butter for something else or not use it in the sauce as I am allergic to peanuts?
Julie says
You can leave the peanut butter out!
Nancy says
Has anyone tried these gluten-free? Wondering if a cup-for-cup GF flour word work as well as regular flour. My nephew has celiac’s. These sound wonderful and I plan to try either way!
Julie says
I haven’t tried these gluten-free. If you try it, let me know how it goes!
Becky says
Yes! I used a 1:1 gluten free flour and they’re amazing!!
Just make sure everything else is gf too (apparently not all caramels are 🤷♀️
Julie says
Thanks for sharing, Becky!
Michelle says
Made these last night for a potluck, they were AMAZING! Everyone wanted the recipe! Followed the recipe with one exception: didn’t have a double boiler so I just melted the caramels in a micro-safe glass bowl, watching them every 1.5 minutes until they were somewhat melted, then added the evaporated milk and peanut butter & continued heating until melted through. Worked like a charm! Will definitely keep these on my “BEST BARS” list!!!
Julie says
Perfect!! Thanks for the rating and review, I’m so glad they were a hit!
Linda says
A standard recipe for our family. Requested a lot!!!
Ray says
Is it possible to make these without the evaporated milk? I can’t have any dairy products that aren’t hard cheeses.
Julie says
I saw someone else commented that they made the middle layer with caramel sauce and melted the peanut butter into it, you could try it that way!
Kirsty says
Can you use caramel bites for this or are the cubes better?
Julie says
I haven’t tested it with caramel bites but I think as long as they melt down to a nice caramel sauce, it should be fine!