Knock You Naked Bars: Gooey, Chocolatey, and Irresistible
If you’re looking for a dessert that makes people stop in their tracks, these Knock You Naked Bars are the answer. With layers of buttery chocolate cake mix, gooey caramel, crunchy pecans, and melty chocolate chips, every bite is pure indulgence.
They’re rich, decadent, and just messy enough to earn their legendary name. And the best part? They’re surprisingly easy to make with a handful of pantry staples.
Why You’ll Love This Recipe
Irresistibly gooey — caramel + chocolate + buttery cake = heaven.
Crowd-pleaser — perfect for parties, potlucks, or gifting.
Easy ingredients — starts with a boxed cake mix.
Make-ahead friendly — these bars taste even better the next day.
Ingredients
1 box (15.25 oz) German chocolate cake mix
⅓ cup evaporated milk, divided
¾ cup (1 ½ sticks) unsalted butter, melted
1 cup chopped pecans
1 package (14 oz) soft caramels, unwrapped
1 cup semi-sweet chocolate chips
Equipment Needed
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowl
- Microwave-safe bowl or small saucepan
- Spatula
- Wire rack for cooling
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment, leaving overhang for easy removal. Lightly grease.
2. Make the Crust
In a large bowl, mix cake mix, half the evaporated milk (about 2 tbsp + 1 tsp), and melted butter until crumbly dough forms. Press ⅔ of mixture into pan. Sprinkle with chopped pecans.
3. Bake the Base
Bake for 10–12 minutes until lightly golden.
4. Melt the Caramel
In a microwave-safe bowl, combine unwrapped caramels with the remaining evaporated milk. Microwave in 30-second intervals, stirring until smooth. (Or melt on stovetop over low heat.)
5. Layer the Filling
Pour melted caramel evenly over the hot crust. Sprinkle chocolate chips on top.
6. Add the Topping
Crumble the reserved dough mixture over the chocolate layer.
7. Final Bake
Bake for 15–20 minutes, until topping is golden and caramel is bubbling.
8. Cool & Slice
Cool completely in pan on a wire rack. Once set, lift bars out with parchment and slice into squares.
Pro Tips for Perfect Bars
Cool fully before slicing — the caramel needs time to set.
Parchment overhang makes removing bars clean and easy.
Storage: Keep bars in an airtight container at room temp for 3–4 days or refrigerate for up to a week.
Freeze-friendly: Wrap individual bars in wax paper, then store in freezer bags for up to 2 months.
Serving & Pairing Ideas
- Serve warm with a scoop of vanilla ice cream.
- Pair with coffee or a tall glass of cold milk.
- Perfect for bake sales, holiday trays, or after-dinner indulgence.
Knock You Naked Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line 9x13 pan with parchment and grease lightly.
- Mix cake mix, ½ evaporated milk, and melted butter until crumbly. Press ⅔ into pan. Sprinkle pecans.
- Bake 10–12 minutes.
- Melt caramels with remaining evaporated milk until smooth.
- Pour caramel over hot crust, sprinkle chocolate chips.
- Crumble remaining dough over top.
- Bake 15–20 minutes until golden and bubbly.
- Cool fully before slicing into bars.