Knock You Naked Bars
A cake mix crust layered with pecans, chocolate chips, and melted caramel, topped with crumbled dough and baked into chewy 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.
Notes
Substitutions: Use walnuts for pecans or dark chocolate chips for semi sweet chips.
Tips: Stir the caramel over low heat and press the crust firmly.
Storage: Keep at room temperature for up to 4 days or refrigerate for up to 1 week.
Nutrition does not include the optional powdered sugar.