Knock You Naked Cookie Bars Recipes

KNOCK YOU NAKED BARS RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9 x 13 inch pan. 2. Combine flour, baking soda and salt in small bowl. 3. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. 4. Add eggs, one at a time, beating well after each addition. 5. Gradually mix in flour mixture. 6. Stir in chocolate chips. 7. Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven. 8. While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. 9. Melt thoroughly. Spread over baked cookie dough base. 10. With the remaining cookie dough, drop by spoonfuls on top of the caramel mixture. 11. Bake for 15-20 minutes or until light golden brown.

KNOCK YOU NAKED COOKIE BARS

Steps:

• Preheat oven to 375° F and grease 9 × 13-inch jelly-roll pan.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
• Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
• Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with 1/2 cup evaporated milk.
• When melted and combined, add 1/2 cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
• Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
• Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack.

KNOCK YOU NAKEDS

Steps:

• Preheat oven to 180c& grease and line a 8 x 13 inch Pyrex dish.
• Combine cake mix, nuts, 1/3 cup evaporated milk and butter.
• Press half of the mixture into the pyrex dish, bake at 180c for 8 minutes.
• Melt carmel candy with 1/2 cup evaporated milk in the top of a double-boiler.
• When caramel mixture is melted and well mixed, pour over the top of the baked mixture.
• Cover with the choc chips and pour the rest of the cake mixture on top of the choc chips.
• Bake at 180c for 18 minutes or until cooked.
• Cool before slicing.