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Knock You Naked Bars: Gooey, Chocolatey, and Irresistible

Knock You Naked Bars

Knock You Naked Bars: Gooey, Chocolatey, and Irresistible
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 box 15.25 oz German chocolate cake mix
  • ⅓ cup evaporated milk divided
  • ¾ cup unsalted butter melted
  • 1 cup pecans chopped
  • 1 14 oz package caramels, unwrapped
  • 1 cup semi-sweet chocolate chips

Equipment

  • 9x13 pan
  • Parchment paper
  • mixing bowls
  • Microwave-safe bowl or saucepan
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line 9x13 pan with parchment and grease lightly.
  2. Mix cake mix, ½ evaporated milk, and melted butter until crumbly. Press ⅔ into pan. Sprinkle pecans.
  3. Bake 10–12 minutes.
  4. Melt caramels with remaining evaporated milk until smooth.
  5. Pour caramel over hot crust, sprinkle chocolate chips.
  6. Crumble remaining dough over top.
  7. Bake 15–20 minutes until golden and bubbly.
  8. Cool fully before slicing into bars.

Notes

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.