What kind of cake mix should I use for Knock You Naked Bars?

You’ll get the best results using a German chocolate cake mix rather than regular chocolate or devil’s food mix. The mix brings a richer flavor and a bit of the traditional texture this recipe is known for.

Why is my caramel layer too runny or sinking to the bottom?

If the caramel layer runs or sinks, it’s likely the base layer wasn’t baked long enough or the caramel mixture is too thin. Bake the base first for the recommended time, ensure the caramel is thick (coats the back of a spoon), and then pour it over the semi-set base so everything stays nicely layered.

Can I use store-bought caramel sauce instead of melting candy caramels?

Yes—but keep in mind the texture will differ. Candy caramels melted with evaporated milk give a thicker, more stable gooey layer. A ready-made sauce may be thinner and won’t set up quite the same, so you might need to reduce it or chill the bars longer.

Are these bars suitable for freezing?

Absolutely. Once fully cooled, wrap individual squares of the bars tightly and freeze them in an airtight container. They’ll keep well for up to about 3 months. Thaw at room temperature or warm briefly in the microwave to revive that gooey texture.

How do I get clean slices without caramel oozing everywhere?

Let the bars cool completely, and ideally chill them for at least an hour before slicing. Use a sharp knife and wipe it clean between cuts. This helps the caramel layer set and the layers stay distinct when you serve them.

Knock You Naked Bars – Gooey Caramel Delight That Everyone Craves

Description

A gooey, chocolate-caramel dessert bar that melts in your mouth. These Knock You Naked Bars combine rich chocolate layers with a molten caramel center for a decadent treat perfect for family gatherings or indulgent nights in.

Ingredients

Scale

1 box German chocolate cake mix (15.25 oz)
1/3 cup evaporated milk (for the dough)
1/2 cup melted butter (unsalted)
1/2 cup chopped pecans (optional)
14 oz soft caramel candies, unwrapped
1/3 cup evaporated milk (for melting caramels)
1 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking pan.
In a large bowl, mix cake mix, melted butter, and 1/3 cup evaporated milk until thick.
Spread half the dough in the pan and bake for 8–10 minutes.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth.
Pour caramel over the baked base and sprinkle with chocolate chips.
Crumble remaining dough over caramel, leaving small gaps.
Bake another 20–25 minutes until edges set.
Cool completely before cutting into squares.

Notes

Let bars cool fully before slicing for clean layers.
Refrigerate if your kitchen is warm to keep caramel firm.
Store up to 4 days at room temperature or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg