Here’s the classic recipe 👇
🍫 Knock You Naked Bars
Ingredients (makes about 20–24 bars)
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1 box (15.25 oz) German chocolate cake mix
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¾ cup unsalted butter, melted
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⅔ cup evaporated milk, divided
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1 cup caramel bits or wrapped caramels (about 40 pieces, unwrapped)
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1 cup semisweet chocolate chips
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Optional: ½ cup chopped pecans or walnuts
Instructions
1. Preheat oven
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Set to 350°F (175°C).
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Grease a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the dough
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In a mixing bowl, combine cake mix, ½ cup evaporated milk, and melted butter.
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Mix until a soft, sticky dough forms.
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Divide the dough in half.
3. Bake the base
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Press half of the dough evenly into the bottom of your prepared pan.
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Bake for 8–10 minutes, then remove from oven (it’ll still be soft).
4. Make the caramel layer
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In a saucepan over low heat, melt caramels with the remaining ⅓ cup evaporated milk.
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Stir constantly until smooth and creamy.
5. Assemble the bars
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Sprinkle chocolate chips (and nuts, if using) over the baked crust.
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Pour the warm caramel sauce evenly over the top.
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Crumble or spoon the remaining dough over the caramel layer — it won’t cover completely, and that’s okay (the caramel will peek through).
6. Bake again
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Return to oven and bake for 20–25 minutes, until edges are set and the top looks slightly crackly.
7. Cool completely
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Let cool completely before cutting — at least 3–4 hours, or chill for easier slicing.
They’ll be gooey in the center — that’s what makes them irresistible!
💡 Tips
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Use wrapped Kraft caramels or Werther’s chewy caramels — both melt beautifully.
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For a salty-sweet twist, sprinkle a touch of flaky sea salt on top.
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Store in an airtight container at room temp for up to 3 days or refrigerate for up to a week.
🍯 Optional Add-ins
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Swirl in a little peanut butter with the caramel for a Reese’s-style version.
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Add a handful of toffee bits for extra crunch.
Would you like me to give you a brownie-mix version of these (even fudgier and faster — ready in under 3
