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A tray of freshly baked Knock You Naked Bars with a crumbly topping

Best way to grow Knock You Naked Bars in 10 days

While this recipe doesn't actually involve "growing" Knock You Naked Bars, it's a fun and easy dessert to make. These bars feature a buttery shortbread crust, a gooey caramel-chocolate layer, and a rich chocolate topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 bars
Calories 350 kcal

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • medium bowl
  • wire rack
  • microwave-safe bowl
  • medium saucepan
  • whisk

Ingredients
  

For the Crust

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 cup unsalted butter, melted

For the Filling

  • 14 ounces caramel candies, unwrapped
  • 0.5 cup evaporated milk
  • 1 cup semi-sweet chocolate chips

For the Topping

  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 ounce dark chocolate, grated (for garnish)
  • 1 teaspoon sea salt flakes (for garnish)
  • 0.25 cup toasted pecans, chopped (for garnish)
  • 2 tablespoons miniature chocolate chips (for garnish)

Instructions
 

For the Crust

  • Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, combine the flour, granulated sugar, and melted butter, mixing until crumbly. Press the mixture evenly into the prepared baking pan.
  • Bake the crust for 15-18 minutes, or until lightly golden brown, then let it cool completely on a wire rack.

For the Filling

  • In a microwave-safe bowl, combine the unwrapped caramels and evaporated milk. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the caramel is smooth.
  • Stir in the semi-sweet chocolate chips until melted and well combined, then pour the caramel mixture over the cooled crust.
  • Spread the caramel evenly and refrigerate for at least 30 minutes to allow it to set slightly.

For the Topping

  • In a medium saucepan, combine the semi-sweet chocolate chips and heavy cream over low heat, stirring until smooth.
  • Remove from heat and whisk in the powdered sugar and vanilla extract until fully incorporated.
  • Sift the cocoa powder into the chocolate mixture and whisk until smooth, then pour over the chilled caramel layer and spread evenly.
  • Garnish with grated dark chocolate, sea salt flakes, chopped toasted pecans, and miniature chocolate chips, then refrigerate for at least 2 hours or until fully set before cutting into bars.

Notes

For easier cutting, make sure the bars are fully chilled before slicing. You can also experiment with different toppings like toasted coconut or pretzels for added texture and flavor.