Instructions

Preheat your oven to 375 degrees Fahrenheit. Prepare a baking dish by greasing it lightly or lining it with parchment paper for easier removal of the bars.

In a small bowl, combine the all-purpose flour, baking soda, and salt, mixing well to guarantee even distribution of the dry ingredients.

In a large mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy and well combined.

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to guarantee a smooth batter.

Gradually incorporate the flour mixture into the wet ingredients, mixing until just combined. Stir in the chocolate chips until evenly distributed.

Spread half of the cookie dough mixture into the prepared baking dish, creating an even layer. Bake in the preheated oven for about 10 minutes or until the edges are lightly golden.

While the cookie base is baking, prepare the caramel layer by combining the evaporated milk and caramels or caramel bits in a saucepan over medium heat. Stir often until completely melted and smooth.

Remove the saucepan from the heat and stir in the peanut butter until the mixture is well blended and silky.

Once the cookie base has finished baking, remove it from the oven and spread the caramel mixture evenly over the top.

Drop spoonfuls of the remaining cookie dough on top of the caramel layer, spacing them out so they can spread as they bake.

Return the dish to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and set. Let cool for at least 15 minutes before slicing into bars.

For the best results, make certain to store your Knock You Naked Bars in a sealed container at room temperature for up to three days, or freeze them for longer storage.

This makes them perfect for advance preparation, guaranteeing you always have a delightful treat on hand. Enjoy your bars as a sweet snack or even as a quick breakfast option!