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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

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

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

Nutrition

Serving: 1barCalories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 190mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 150IUCalcium: 60mgIron: 1.2mg

Notes

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

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