Looking for a dish that wows your guests without stressing you out? These Knock You Bars recipe are the answer to your holiday dessert cravings.
There is something so cozy about chocolate and caramel on a cold winter day. This recipe delivers rich, gooey layers that everyone will absolutely love. You can whip these up quickly for any gathering this season.
What Makes This Recipe Special
This dessert is a total winner because it uses a simple cake mix hack. You get bakery-quality results with very little effort in your kitchen. It is the perfect choice for busy holiday entertaining when time is short.
The combination of crunchy pecans and smooth caramel creates a wonderful texture. Your friends and family will think you spent hours making these from scratch. It is a budget-friendly treat that feeds a large crowd easily.
Easy Cooking Steps
Making these bars is as simple as layering and baking. You start by creating a thick dough from the cake mix. Even if you are a beginner baker, you can master this method quickly.
The caramel melts down into a silky sauce on your stovetop. You just pour it over the base and let the oven do the work. It is completely doable for any home cook on a weeknight.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry right now.
- 1 box (18.25 oz) German chocolate cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup evaporated milk
- 1/3 cup evaporated milk (for caramel)
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 11 ounces caramel candies, unwrapped
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the German chocolate cake mix, melted butter, and 1/2 cup of evaporated milk until a thick, uniform dough forms.
- Press half of the cake dough into the bottom of the prepared baking pan to form an even layer.
- Bake the bottom layer for 8 to 10 minutes.
- While the base is baking, combine the unwrapped caramels and the remaining 1/3 cup of evaporated milk in a heavy saucepan over medium-low heat, stirring constantly until melted and smooth.
- Remove the pan from the oven and sprinkle the chocolate chips and chopped pecans evenly over the partially baked base.
- Pour the melted caramel mixture over the chocolate chips and pecans.
- Crumble the remaining cake dough over the top of the caramel layer.
- Return the pan to the oven and bake for an additional 18 to 20 minutes.
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours to ensure the caramel is set before slicing into bars.
Best Ways to Enjoy It
Serve these bars at your next winter potluck for a guaranteed hit. They look beautiful arranged on a festive holiday platter. You can even serve them warm with a scoop of vanilla ice cream.
Pair a square with a hot cup of coffee or cocoa. The salty-sweet balance is perfect for a cozy night in. Your guests will definitely ask you for this recipe before they leave.
Keep It Fresh
Store any leftover bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to five days. Keeping them chilled helps the caramel layer stay perfectly firm.
You can also freeze these bars for up to three months. Just wrap them tightly in plastic wrap and foil. This is a great make-ahead option for busy holiday schedules.
Recipe Tips
- Don’t skip the chilling step or the caramel will be too messy.
- Use a heavy saucepan to melt the caramels to prevent burning.
- Swap pecans for walnuts if you prefer a different nutty crunch.
- Make the base layer thin and even for the best texture.
- Double the batch for a large holiday party or cookie swap.
- Spray your spatula with oil to help press the dough down easily.
- Add a pinch of sea salt on top to elevate the flavors.
Make It Your Own
- Use a gluten-free chocolate cake mix for a gluten-friendly version.
- Swap semi-sweet chips for dark chocolate for a richer taste.
- In summer, swap pecans for shredded coconut for a tropical twist.
- Try using milk chocolate chips for a sweeter, kid-approved flavor.
Common Questions
Can I use regular milk instead of evaporated milk?
It is best to stick with evaporated milk for this recipe. It provides a creamy richness that regular milk cannot match. It helps the caramel set to the perfect consistency.
How do I know when the bars are done?
The top layer of cake crumbles should look set and slightly dry. The caramel will be bubbly around the edges of the pan. Remember, they will firm up significantly as they cool in the fridge.
Can I make these bars ahead of time?
Yes, these are actually better when made a day in advance. This gives the flavors time to meld together beautifully. It makes your holiday hosting much less stressful.
I hope these gooey bars bring a little extra sweetness to your winter celebrations. They are so simple to make and always disappear fast. Happy baking to you and your family!
— Lidia
Knock You Bars
Ingredients
- 1 box (18.25 oz) German chocolate cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup evaporated milk
- 1/3 cup evaporated milk (for caramel)
- 1 cup chopped pecans
- 1 cup semi -sweet chocolate chips
- 11 ounces caramel candies, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the German chocolate cake mix, melted butter, and 1/2 cup of evaporated milk until a thick, uniform dough forms.
- Press half of the cake dough into the bottom of the prepared baking pan to form an even layer.
- Bake the bottom layer for 8 to 10 minutes.
- While the base is baking, combine the unwrapped caramels and the remaining 1/3 cup of evaporated milk in a heavy saucepan over medium-low heat, stirring constantly until melted and smooth.
- Remove the pan from the oven and sprinkle the chocolate chips and chopped pecans evenly over the partially baked base.
- Pour the melted caramel mixture over the chocolate chips and pecans.
- Crumble the remaining cake dough over the top of the caramel layer.
- Return the pan to the oven and bake for an additional 18 to 20 minutes.
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours to ensure the caramel is set before slicing into bars.
