Naked Bars Recipe

Introduction

Naked Bars are a deliciously rich treat, combining a buttery cookie base with gooey caramel and peanut butter topping. This homemade dessert is perfect for satisfying your sweet tooth with layers of chocolate and caramel flavors.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate chips
• 5 ounces evaporated milk
• 14 ounces caramels (1 bag)
• 1/2 cup peanut butter

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, cream the softened butter with sugar and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
3. Step 3: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in 1 1/2 cups of the chocolate chips.
4. Step 4: Press the cookie dough evenly into a greased 9×13-inch baking pan. Bake for 15-18 minutes or until edges are lightly golden. Remove from oven and sprinkle the remaining 1/2 cup chocolate chips over the hot crust.
5. Step 5: While the bars bake, prepare the caramel sauce by combining evaporated milk, caramels, and peanut butter in a saucepan over low heat. Stir constantly until smooth and fully melted.
6. Step 6: Pour the warm caramel sauce over the chocolate chips on the bars, spreading gently to cover. Allow the bars to cool completely before cutting.

Tips & Variations

• Use salted butter for a slight flavor contrast, or unsalted for more control over saltiness.
• Substitute peanut butter with almond or cashew butter for a different nutty twist.
• Chill the bars for an hour before cutting to get cleaner slices.
• Add chopped nuts like pecans or walnuts into the dough for added crunch.

Storage

Store Naked Bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week. To enjoy warm bars, reheat briefly in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the chips?

Yes, you can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or white chocolate chips depending on your preference.

Is it possible to make these bars gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend instead of regular flour to make the bars gluten-free. Ensure all other ingredients are gluten-free as well.

Naked Bars Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

These Naked Bars are a deliciously rich dessert featuring a buttery cookie base loaded with semi-sweet chocolate chips, topped with a smooth caramel and peanut butter sauce. Perfect for satisfying your sweet tooth with a combination of chewy, chocolaty, and creamy textures.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bars

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate chips

Caramel Sauce

• 5 ounces evaporated milk
• 1 bag (14 ounces) caramels
• 1/2 cup peanut butter

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bars.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter with the sugar and brown sugar until creamy and fluffy, which usually takes about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing the batter.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
7. Prepare Pan and Bake: Spread the dough evenly in a greased or parchment-lined 9×13-inch baking pan. Bake for 25-30 minutes or until the bars are golden around the edges but still soft in the center.
8. Make Caramel Sauce: While the bars bake, combine evaporated milk, caramels, and peanut butter in a saucepan over medium-low heat. Stir continuously until the caramels are completely melted and the sauce is smooth.
9. Top Bars with Sauce: Remove the baked bars from the oven and immediately pour the warm caramel-peanut butter sauce evenly over the top, spreading it if needed.
10. Cool and Serve: Allow the bars to cool completely at room temperature until the sauce sets before cutting into squares and serving.

Notes

• Use room temperature butter for easier mixing and better texture.
• If caramel sauce becomes too thick, gently reheat while stirring to loosen before pouring over bars.
• For a nuttier flavor, consider adding chopped nuts to the bars or caramel sauce.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
• Use parchment paper for easier removal and cleaner edges when cutting bars.

Keywords: Naked Bars, caramel peanut butter bars, chocolate chip bars, dessert bars, easy dessert recipe