Never Be Naked Bars

Eliza Evans

By
@bravesfan

I found the original recipe on a site called julieseatsandtreats.com and messed up the shopping list. What came from my take on those "Knock You Naked Bars" is a treat that has been demanded over and over. Original recipe says serves 12. I get 20-25 cutting smaller portions. These little bitties are sweet, moist and addictive. The best part of baking these - getting to sample them while they're still warm. Oh. My. Word. These are so good, y'all. Must stop eating! Can't stop eating!


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Rating:

Comments:

Serves:

20-25

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

COOKIE BARS

2 1/4 c
all purpose flour
1 tsp
baking soda
1 Tbsp
baking powder
dash(es)
salt
3/4 c
granulated sugar
3/4 c
(packed) light brown sugar
1 c
butter, softened
2 large
eggs
1 tsp
vanilla
1 bag(s)
(10-12 oz.) semisweet chocolate chips
1/2 bag(s)
(4-8 oz.) milk chocolate chips

SAUCE

1/2 can(s)
(7 oz. approximately) sweetened condensed milk
1/2-1 c
peanut butter
1/4-1/2 bottle
caramel syrup (22 oz. bottle)

Directions Step-By-Step

1
Preheat oven to 350-375 and grease/butter/spray 9x13 baking dish.
2
Combine flour, baking powder and soda, and salt by either sifting together or gently stirring. Set aside.
3
Mix together sugar, brown sugar, softened butter and vanilla until combined. (I use a large, flat, sturdy spoon. Wooden or metal each work fine. Electric mixer can be used.)
4
Add two eggs and mix until smooth and creamy.
5
Add flour in either three or four increments. Stir until thoroughly combined.
6
Fold in chocolate chips.
7
Pour half cookie mixture into lubed up pan and bake for 8-10 minutes.
8
While cookie mixture is baking, mix together sweetened condensed milk, caramel and peanut butter. (Sauce measurements can and should be adjusted to your taste.)
9
After 8-10 minutes, pull cookies from oven. Pour over sauce. Add remaining half of cookie batter by dropping and lightly spreading.
10
Back in the oven for another 15-20 or until golden brown.
11
After final cooking time, pull from oven and let set up for a couple minutes before running either a sharp, thin-blade knife or metal spatula around all sides to make sure bars are not stuck anywhere. These bars are sticky and cutting can get tricky. Cut with knife or metal spatula. I cut mine with a thin metal grilling spatula, just pressing straight down to make the bars. You will have to wipe the cutting utensil after a couple cuts. (But that's good news. Those are your treats. Lol.)

About this Recipe

Course/Dish: Cookies, Other Desserts
Main Ingredient: Sugar
Regional Style: American