introduction

Knock You Naked Bars are sweet, layered cookie bars that bake quick and taste great. They have a crunchy crust, melted chips, coconut, and nuts all held together with sweetened condensed milk. They are easy to make for a potluck, snack, or dessert. If you like simple tray bakes, try this easy pumpkin bars recipe for another quick dessert idea.

why make this recipe

This recipe is fast and needs few steps. The bars use pantry ingredients. You can make them in one pan. They hold well and please a crowd. Kids and adults both enjoy them.

how to make Knock You Naked Bars

You make a simple crust, add layers of chips, coconut, and nuts, then pour sweetened condensed milk over the top and bake. The milk melts the layers together into chewy, sweet bars.

Ingredients :

2 cups graham cracker crumbs (about 12 full sheets)
1/2 cup (1 stick) unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips (or extra chocolate chips)
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans or walnuts
pinch of salt (optional)

Directions :

Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or line it with foil.
Mix graham cracker crumbs and melted butter in a bowl until the crumbs are moistened.
Press the crumb mixture firmly into the bottom of the prepared pan to make an even crust.
Sprinkle the chocolate chips evenly over the crust.
Sprinkle the butterscotch chips over the chocolate chips.
Evenly spread the shredded coconut over the chips.
Scatter the chopped nuts on top of the coconut.
Pour the sweetened condensed milk slowly over the layered toppings to cover as much as possible.
Bake for 20 to 25 minutes, until the edges are golden and the top looks set.
Let the bars cool in the pan to room temperature, then chill in the fridge for at least 1 hour to set before cutting into squares.
For a fruity twist or lighter idea, see this simple 3-ingredient banana recipe for inspiration.

how to serve Knock You Naked Bars

Cut the chilled bars into squares and serve on a plate. They go well with coffee, milk, or a scoop of vanilla ice cream. Serve at room temperature or slightly chilled.

how to store Knock You Naked Bars

Store bars in an airtight container. Keep them at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week. You can also freeze the bars in a single layer in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.

tips to make Knock You Naked Bars

Press the crust firmly so it holds together when you cut the bars.
Pour the sweetened condensed milk slowly to cover evenly.
Use a mix of chips you like (chocolate, butterscotch, peanut butter).
Chill before cutting to get clean squares.
If you prefer less sweet, use unsweetened coconut and toast the nuts.

variation (if any)

Chocolate-heavy: use all chocolate chips and skip butterscotch.
Fruit twist: add dried cranberries or cherries in place of some chips.
Nut-free: omit nuts and add extra coconut or more chips.
Salted version: sprinkle a little sea salt on top after baking for contrast.

FAQs

Q: Can I use a different crust?
A: Yes. You can use crushed cookies like Oreos or shortbread instead of graham crackers.

Q: Do I have to bake these bars?
A: Baking helps the milk set and melts the chips. For a no-bake version, refrigerate a layered pan for several hours, but texture will differ.

Q: Can I make these gluten-free?
A: Yes. Use gluten-free graham crackers or gluten-free cookie crumbs for the crust and check chips for gluten-free labels.

Q: How do I get neat slices?
A: Chill fully, then use a sharp knife warmed in hot water and wiped dry between cuts.

Conclusion

For more ideas and the original inspiration, you can check this classic version at Knock You Naked Bars – Julie’s Eats & Treats ®. Another good reference with variations is Knock You Naked Bars – The Country Cook.