This is one of those recipes I had to try just because of the name. I found it in one of those photocopied, spiral-bound cookbooks that thrift stores have piles of – put together for band fundraisers, classroom projects, or just because a knitting club wants to put their favorite pot luck recipes all in one place.
These homemade books don’t usually have photos, but they do have character, and sometimes fun stories to go along with the recipes.
This one came from Naples, Florida, where a woman says she tried these bars at a food festival but just couldn’t believe the name. She did some research though and discovered that the recipe originated at a Pillsbury Bake-Off. Wherever it came from, my coworkers are thankful. I couldn’t believe how fast the whole tray of Knock You Nakeds was wiped out.
And although I didn’t see anyone streaking through the hallways, I think at least a few collars were loosened (and certainly a few belts).
Knock You Nakeds
1 package (18.5oz.) German chocolate cake mix
1 cup chopped pecans
1/3 cup plus 1/2 cup evaporated milk
3/4 cup butter
60 vanilla caramels (a 14oz bag)
1 cup semisweet chocolate chips
In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Press half the batter into bottom of a greased 13×9 inch glass baking dish. (Although now that I’ve done it once, I think I’d try an 11×7 dish next time, since the batter barely covers it.) Bake at 350 for 8 minutes.
While that’s baking, melt the caramels with the remaining 1/2 cup of evaporated milk. You can either do this in the microwave or using a double boiler on the stove. Once the dish is out of the over, pour the melted caramels over the bottom layer.
Sprinkle the chocolate chips on top of the caramel. You could improvise at this point by adding peanut butter or butterscotch chops, pretzels, coconut, marshmallows or whatever else tickles your fancy. Then put the remaining cake batter on the top. Mine didn’t come close to covering it, so it was more like spots of cake batter, but that allowed the caramel to seep through, which was pretty sexy.
Continue to bake at 350 for another 18 -20 minutes. Let cool before cutting into squares, or just eat it straight from the pan with a spoon. Try not to burn your mouth on the caramel.
Ho ho hold on to your hats,