These knock you naked bars layer a buttery cake mix crust with pecans, chocolate chips, and a gooey caramel center, then finish with a crumbly golden top.
The dough comes together in one bowl, the caramel melts in a saucepan, and the whole pan bakes in about twenty minutes after a short first bake. They disappear fast at bake sales, potlucks, and family gatherings.
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Why This Knock You Naked Bars Recipe Works
Using a German chocolate cake mix as the base gives a soft, cookie like dough with chocolate flavor and almost no measuring.
Melted caramels thinned with evaporated milk stay soft and gooey after cooling, so every bar has a chewy center.
Pecans and chocolate chips add crunch and melt in the caramel layer, which echoes the flavors of classic German chocolate cake.
Ingredients for Knock You Naked Bars
- For the dough: 1 box German chocolate cake mix, 2/3 cup evaporated milk divided in half, and 3/4 cup melted unsalted butter.
- For the layers: 1 cup chopped pecans, 1 cup semi sweet chocolate chips, and 14 ounces unwrapped soft caramels.
- For dusting: 2 tablespoons powdered sugar, optional.
German chocolate cake mix. The dry mix acts as both flour and sweetener, so the dough needs only milk and butter to come together.
Evaporated milk. It melts the caramels into a smooth sauce and also moistens the dough without adding extra water.
Caramels. Soft, unwrapped caramels melt evenly over low heat and set into a chewy layer that holds the bars together.
Pecans. Chopped pecans add buttery crunch and cut through the sweetness of the caramel and chocolate.
Chocolate chips. Semi sweet chips melt slightly against the warm crust and add a rich layer between the dough and the caramel.
How to Make Knock You Naked Bars
1. Heat the oven. Set the oven to 350 degrees F and line a 9 by 13 inch pan with parchment paper, leaving an overhang so you can lift the bars out later.
2. Make the dough. Stir the cake mix, one third cup of evaporated milk, and the melted butter together until a thick, slightly sticky dough forms.
3. Press the crust. Press half of the dough firmly into the bottom of the pan and bake for eight minutes, until the surface looks set.
4. Add the fillings. Sprinkle the pecans and chocolate chips evenly over the warm crust.
5. Melt the caramel. Heat the unwrapped caramels with the remaining one third cup of evaporated milk in a saucepan over low heat, stirring until smooth, then pour it over the chips and pecans.
6. Top and bake. Crumble the remaining dough over the caramel, bake for fifteen to eighteen minutes until golden, and cool completely before cutting.
How to Serve Knock You Naked Bars
Cut the cooled pan into small squares, because the bars are very rich, and dust them with powdered sugar if you like. Serve them on a dessert tray with fudgy chocolate chunk brownies and no bake peanut butter balls, or alongside a scoop of passion fruit ice cream and a cold caramel coffee frappe.
How to Store and Reheat Knock You Naked Bars
Store the bars in an airtight container at room temperature for up to four days, or refrigerate them for up to one week for a firmer, chewier bite. Let refrigerated bars sit out for ten minutes before serving. For longer storage, freeze them in layers separated by parchment for up to two months and thaw at room temperature.
Tips and Variations for Knock You Naked Bars
Flag the allergens. The bars contain wheat, milk, soy, and pecans, and the cake mix and chocolate may carry other traces, so read the labels.
Do not taste the dough. Cake mix contains raw flour, so keep spoons away from the dough and wash your hands after pressing it into the pan.
Watch the caramel. Hot melted caramel can burn skin badly, so stir over low heat, pour carefully, and keep children away from the stove.
Line the pan. Parchment with an overhang lets you lift the whole slab out and cut clean squares on a board.
Press firmly. A firm, even crust prevents the caramel from seeping through, so use the back of a measuring cup to flatten it.
Chill before cutting. Chilling the bars for thirty minutes firms the caramel so a sharp knife cuts neat edges.
Swap the nuts. Walnuts or toasted coconut can replace the pecans, and white chocolate chips make a lighter look.
Check trusted guidance. For storing bars and handling dairy based sweets, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Knock You Naked Bars
Why are they called knock you naked bars?
The name is a playful nod to how rich and gooey the layers of caramel, chocolate, and pecans taste, and it has nothing to do with the ingredients.
Can I make knock you naked bars without pecans?
Yes. Leave them out or use walnuts, and the caramel and chocolate will still hold the bars together.
How long do knock you naked bars need to cool?
Let the pan cool for at least an hour at room temperature, then chill for thirty minutes if you want the cleanest cuts.
What if my caramel seizes?
Add a tablespoon of evaporated milk and stir over very low heat until it loosens and turns smooth again.
Can I use a different cake mix?
Yes. A regular chocolate cake mix works in the same amount, though the chocolate flavor will taste slightly deeper.
Knock You Naked Bars
Equipment
- 9 by 13 inch baking pan
- Parchment paper
- Medium saucepan
- Rubber spatula
Ingredients
Main Ingredients
- 1 German chocolate cake mix one box, about 15 oz
- ⅔ cup evaporated milk divided, 1/3 cup for the dough and 1/3 cup for the caramel
- ¾ cup unsalted butter melted
- 1 cup chopped pecans
- 1 cup semi sweet chocolate chips
- 14 oz soft caramels unwrapped
- 2 tbsp powdered sugar optional, for dusting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, line a 9 by 13 inch pan with parchment, and stir the cake mix, 1/3 cup evaporated milk, and butter into a dough.
- Crust. Press half of the dough into the pan and bake for 8 minutes.
- Layer. Scatter the pecans and chocolate chips over the crust, then pour over the caramels melted with the remaining 1/3 cup evaporated milk.
- Top. Crumble the remaining dough over the caramel and bake for 15 to 18 minutes until golden.
- Cool. Cool completely, lift out, dust with powdered sugar if using, and cut into 24 bars.
