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Stacked homemade Knock You Naked Bars with gooey caramel, fudgy chocolate layers, and chopped pecans on top, served on a white plate with a rustic, fresh-baked look.

Knock You Naked Bars

These Knock You Naked Bars are legendary for a reason – rich chocolate cake layers sandwich a gooey caramel center filled with pecans and chocolate chips. They’re quick to throw together with a cake mix base, but taste like a bakery masterpiece.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best bars for a crowd, Butter pecan cake mix bars, Knock You Naked Bars, Marry Me bars Recipe, Yummy bar Desserts, Yummy Bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 24 bars
Calories: 285kcal
Cost: $13

Equipment

  • 1 9x13-inch baking pan (Greased well or lined with parchment)
  • 2 Large mixing bowls (One for base, one for caramel)
  • 1 Microwave-safe bowl (For melting caramel candies)
  • 1 Rubber spatula (For spreading layers)
  • 1 Measuring cups (For all wet and dry ingredients)
  • 1 Sharp knife (For cutting cooled bars)

Ingredients

  • 1 box German chocolate cake mix - Or any chocolate cake mix
  • ½ cup Butter, melted - Unsalted
  • ⅔ cup Evaporated milk - Divided – part for base, part for caramel
  • 1 large Egg - Room temperature
  • 1 bag Caramel candies - About 11 oz, unwrapped
  • 1 cup Chocolate chips - Semi-sweet or milk chocolate
  • ¾ cup Chopped pecans - Toasted, optional
  • Optional Sea salt flakes - For sprinkling on top
  • Optional teaspoon Vanilla extract - Stir into caramel for extra depth
  • Optional ¼ tsp Instant coffee granules - Optional, enhances chocolate

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper.
  • Combine cake mix, melted butter, egg, and ⅓ cup evaporated milk. Press half the mixture into the pan and bake for 8–10 minutes.
  • Microwave unwrapped caramels with ⅓ cup evaporated milk until smooth, stirring every 30 seconds. Add optional vanilla or instant coffee.
  • Pour caramel over baked crust. Sprinkle with chocolate chips and pecans. Drop remaining batter on top in chunks.
  • Bake for 18–22 minutes until golden. Cool at room temperature for 2 hours, then refrigerate 1 hour before cutting.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1bar | Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 190mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 150IU | Calcium: 60mg | Iron: 1.2mg