Knock You Nakeds

Knock You Nakeds are one of those Southern potluck bars that people go absolutely crazy for. Two layers of chocolate cake mix crust sandwich a molten river of melted caramel and a blanket of chocolate chips. They’re absurdly rich, impossibly gooey, and dangerously easy to make.

The crust is a shortcut dough made from chocolate cake mix, melted butter, evaporated milk, and chopped nuts. Half goes in the bottom and bakes for 8 minutes to set. Then 60 melted caramel candies get poured over that warm base, chocolate chips scatter on top, and the remaining dough crumbles over everything before the second bake.

The caramel layer stays chewy and stretchy even after cooling. Every bite pulls apart with those long caramel strings that stick to your fingers. The name makes sense after the first piece.

Pro Tips

• Melt the caramels in a double boiler with the evaporated milk, stirring constantly. Direct heat scorches caramel fast.
• Pour the caramel over the warm (not hot) first layer. Too hot and it absorbs into the crust instead of staying as a distinct gooey layer.
• The top dough layer will be crumbly and won’t cover perfectly. That’s fine. It spreads and fills in during the second bake.
• Cool completely before cutting. The caramel needs to set or the bars will be a sticky, shapeless mess. Refrigerating for 30 minutes speeds this up.

Variations

• Peanut butter caramel: Stir a few tablespoons of peanut butter into the melted caramel for a Snickers-bar flavor.
• Sea salt finish: Sprinkle flaky sea salt over the top right after the second bake for a sweet-salty contrast.
• Pecan turtle: Use chopped pecans specifically and drizzle extra caramel over the cooled bars for a turtle candy vibe.