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Knock You Naked Bars are rich chocolate bars layered with caramel, pecans, and chocolate chips. Easy to make and everyone can’t get enough! CHOCOLATE, FUDGY, NUTTY BARS These Knock You Naked Bars are named that for good reason. Made with a boxed chocolate cake mix crust, melted caramel, chocolate chips, and pecans, these bars are gonna become your new favorite sweet treat! They’re similar to my Knock You Naked Brownies, but this version creates a slightly sturdier bar – perfect for potlucks, holidays, or anytime you have a sweet tooth! FREQUENTLY ASKED QUESTIONS:  Why are these called Knock You Naked Bars? The name comes from how rich and indulgent these bars are; they’re so irresistible, you’ll forget your manners (wink, wink)! Can I make brownies instead? I have a recipe for knock you naked brownies. It is very similar to this but its fudgier like a brownie. These are more firm like a bar. Pretty much most of the same ingredients but slightly different amounts of the ingredients for the different layers to create a firmer texture bar.  Should I line the pan first? Use parchment paper for easy removal and cleaner cuts, if desired. If you don’t have any, this recipe will still work, they may just be a little harder to remove. Can I use a different brand of cake mix? This recipe works best with the 15.25 ounce box of cake mix. I think Duncan Hines and Pillsbury are the only ones of this size any more, the Betty Crocker is smaller. It should still technically work but go with the larger ounces if you can. How should I serve these Knock You Naked Bars? For a melty treat, microwave individual bars for 10-15 seconds before eating. You could even add a scoop of ice cream. They’re also good at room temp if can’t warm them up. Do I need to refrigerate these dessert bars? No, they can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate them, or freeze. Can you freeze Knock You Naked Bars? Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) German chocolate cake mix– I used Pillsbury brand. While German chocolate cake mix gives the best flavor, chocolate fudge or devil’s food mix also work well. butter– You can use salted or unsalted butter, either will work. There is so little salted in salted butter that it doesn’t really affect the final flavor. evaporated milk – you can just purchase one can of evaporated milk, it will be what you need for this whole recipe. You won’t quite use all of it though. caramel bits– you can use these as I find they’re easier to melt, but if you can’t find them, the individually wrapped caramels will work as well. Just don’t use the jarred caramel sauce for this, it won’t set up properly.  semisweet chocolate chips – this will cut the overall sweetness. Using milk chocolate might make these over-the-top sweet! chopped pecans– Don’t like nuts? Just leave them out. Chopped walnuts could also be used. HOW TO MAKE KNOCK YOU NAKED BARS: Prepare the crust. Preheat the oven to 350°F. Line and grease a 9×13-inch pan with parchment paper. In a large bowl, combine cake mix, melted butter, and ⅓ cup evaporated milk until the dough forms. Press half of the dough into the prepared pan and bake for 5 minutes.  Melt the caramel. In a small saucepan, combine caramel bits with ¼ cup evaporated milk over low heat. Stir until the caramel is melted and smooth.  Assemble the bars. Sprinkle the baked crust with chocolate chips. Add pecans. Pour melted caramel evenly over the top. Flatten the remaining dough and lay it over the top of the chocolate chips and caramel. It is okay if the dough doesn’t completely cover the top. Bake again. Return the pan to the oven and bake for 20-25 minutes, or until set. Optional: as soon as they come out, sprinkle a few more chocolate chips on top. Cool and serve. Allow bars to cool completely before slicing ( the caramel sets as it cools). Dust with powdered sugar before serving.  CRAVING MORE RECIPES?  Knock You Naked Brownies Snickers Bars Chocolate Chip Caramel Butter Bars 100 Grand Bars Tiger Butter Cookie Bars Print Knock You Naked Bars Chocolatey fudge bars with nuts and tasty layers of delicious treats. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 24 Calories 265kcal Author Brandie Skibinski IngredientsFor the bar batter:15.25 ounce box German chocolate cake mix (I used Pillsbury, see notes below)½ cup (1 stick) butter, melted (can use salted or unsalted, see notes)⅓ cup evaporated milkFor the caramel layer:11 ounce bag caramel bits¼ cup evaporated milkTo assemble:1 ½ cups semisweet chocolate chips (plus more for topping)1 cup chopped pecansFor topping:powdered sugar (optional) InstructionsPrepare the crust. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray then like with parchment paper (for easier removal after baking). Spraying nonstick spray first helps the paper to stick and stay in place. In a large bowl, combine 15.25 ounce box German chocolate cake mix, ½ cup (1 stick) butter, melted and ⅓ cup evaporated milk until a dough forms. Mixture will be thick. Press HALF of the dough into the prepared pan and bake for 5 minutes. Set aside the remaining dough for later. In a small saucepan, combine 11 ounce bag caramel bits with ¼ cup evaporated milk over low heat. Stir until the caramel is melted and smooth. Remove from heat. Assemble the bars. Sprinkle the baked crust with 1 1/2 cups semisweet chocolate chips and 1 cup chopped pecans. Pour melted caramel evenly over the top. Take the remaining dough you set aside earlier and lay it over the top of the chocolate chips and caramel. It is okay if the dough doesn’t completely cover the top. I find it easiest to break it up into little chunks and drop it on top. Return the pan to the oven and bake on the middle rack for 20-25 minutes, or until set.Optional: As soon as they come out, sprinkle a few more chocolate chips on top. Cool and serve. Allow bars to cool completely before slicing (the caramel sets as it cools). Optional: dust with powdered sugar before serving. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. I don’t recommend Betty Crocker cake mix as it is only 13.25 ounces. It would technically still work but this recipe will turn out best if using the larger 15.25 ounce cake mix (made by either Duncan Hines or Piullsbury). I usually always have salted butter on hand so I use that for most baked goods. There is so little salt in salted butter that it rarely affects the taste and we’re not adding any additional salt to this recipe but use your preferred butter.  This makes between 20-24 bars. NutritionCalories: 265kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Sodium: 218mg | Fiber: 2g | Sugar: 20g

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