Cooking Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper for easy removal of the bars after baking.

In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract using an electric mixer until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the semi-sweet chocolate chips and chopped pecans until evenly distributed throughout the dough.

Spread half of the cookie dough into the prepared baking pan, pressing it down evenly. Bake in the preheated oven for 8-10 minutes, until just set but not browned.

While the initial layer is baking, prepare the caramel sauce. In a saucepan over low heat, melt the caramels with the evaporated milk, stirring continuously until smooth. Once melted, mix in the peanut butter until well combined.

Remove the partially baked cookie layer from the oven. Pour the caramel mixture over the top, spreading it evenly.

Drop spoonfuls of the remaining cookie dough over the caramel layer, covering it as much as possible.

Return the pan to the oven and bake for an additional 15-20 minutes, or until the top is lightly golden brown. Allow the bars to cool completely in the pan before cutting into squares.

For best results, let the bars cool at room temperature before slicing to ensure clean edges and a perfect presentation.

Feel free to experiment with different types of nuts or chocolate to suit your taste. Additionally, serving these bars warm with a scoop of vanilla ice cream can elevate the experience even further. Enjoy your homemade Knock You Naked Bars!