These Knock Bars are the ultimate layered dessert bar—rich, chewy, and bursting with bold flavor. Imagine thick cookie dough studded with chocolate chips, a gooey caramel peanut butter filling, and a golden, buttery top layer. It’s everything you crave in a comfort food dessert—sweet, salty, melty, and indulgent.
Perfect for holiday trays, bake sales, or just satisfying a serious sweet tooth, these bars are a guaranteed hit. They’re easy to slice, easy to serve, and impossible to forget. If you’re looking for easy dessert bar recipes that feel bakery-quality but are simple to make at home, this is the one.
Why You’ll Love This Recipe
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Layers of gooey caramel, chocolate, and peanut butter
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Uses pantry-friendly ingredients
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No special tools or chilling required
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Perfect for parties, holidays, and gifting
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Freezer-friendly for make-ahead dessert trays
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Kid-approved and adult-adored
Ingredient Breakdown
All-Purpose Flour: The base of the cookie dough, providing structure and softness.
Baking Soda: Gives the bars a light lift and chewy bite.
Salt: Balances the sweetness and enhances overall flavor.
Butter: Adds richness and helps create that classic chewy cookie texture.
Granulated Sugar & Brown Sugar: A mix of white and brown sugar brings moisture, caramel flavor, and chewiness.
Vanilla Extract: Enhances all the sweet and buttery notes.
Eggs: Bind the dough together and add moisture.
Chocolate Chips: Melty chocolate pockets throughout every layer.
Caramels: Melt into a thick, sweet layer for irresistible gooeyness.
Evaporated Milk: Loosens the caramel without making it runny.
Peanut Butter: Adds creamy, nutty flavor that pairs beautifully with caramel and chocolate.
Pro Tips
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Line with parchment: Makes it much easier to lift and slice clean bars.
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Cool completely: Let the bars set before cutting for cleaner slices.
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Use room-temp butter and eggs: Helps the dough blend smoothly.
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Microwave caramels in short bursts: Stir every 30 seconds to prevent scorching.
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Chill before slicing (optional): For super neat squares, refrigerate for 30 minutes before cutting.
Ingredient Swaps or Variations
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Nut-free: Omit the peanut butter or replace with sunflower seed butter.
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Add-ins: Mix chopped pecans, walnuts, or toffee bits into the cookie dough.
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Chocolate swap: Use milk or dark chocolate chips, or white chocolate for a twist.
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Salted caramel: Sprinkle a pinch of sea salt over the caramel layer.
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Gluten-free: Use a 1:1 gluten-free flour blend to make them gluten-friendly.
Serving Suggestions
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Holiday dessert trays with brownies and fudge
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Warm with vanilla ice cream for a decadent dessert
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Pack in lunchboxes or enjoy as a late-night snack
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Serve at potlucks or parties with coffee or milk
Make Ahead + Storage Tips
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To store: Keep in an airtight container at room temperature for up to 5 days.
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To freeze: Wrap bars tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
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To reheat: Microwave individual bars for 10–15 seconds for a gooey, warm treat.
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Make ahead: You can make the dough and caramel filling 1 day in advance and assemble when ready.
Frequently Asked Questions (FAQ)
Can I use store-bought caramel sauce instead of caramels?
Yes, but make sure it’s a thick sauce. You may need to reduce the amount of evaporated milk if it’s already runny.
Can I double this recipe?
Yes! Just use two 9×13 pans or one larger baking sheet. You may need to adjust the baking time slightly.
Why are my bars falling apart?
They likely weren’t cooled fully. Let them cool at room temp or chill slightly before slicing.
Can I use crunchy peanut butter?
Absolutely. It will add a nice texture to the caramel filling.
What’s the best way to cut clean squares?
Use a sharp knife and wipe it clean between cuts. Refrigerating before slicing helps too.
Nutrition (Per Bar – Approximate)
Calories: 310
Fat: 17g
Carbohydrates: 37g
Sugar: 26g
Protein: 4g
Sodium: 210mg