Knock You Nakeds Recipes

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9 x 13 inch pan. 2. Combine flour, baking soda and salt in small bowl. 3. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. 4. Add eggs, one at a time, beating well after each addition. 5. Gradually mix in flour mixture. 6. Stir in chocolate chips. 7. Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven. 8. While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. 9. Melt thoroughly. Spread over baked cookie dough base. 10. With the remaining cookie dough, drop by spoonfuls on top of the caramel mixture. 11. Bake for 15-20 minutes or until light golden brown.

Steps:

• Preheat oven to 180c& grease and line a 8 x 13 inch Pyrex dish.
• Combine cake mix, nuts, 1/3 cup evaporated milk and butter.
• Press half of the mixture into the pyrex dish, bake at 180c for 8 minutes.
• Melt carmel candy with 1/2 cup evaporated milk in the top of a double-boiler.
• When caramel mixture is melted and well mixed, pour over the top of the baked mixture.
• Cover with the choc chips and pour the rest of the cake mixture on top of the choc chips.
• Bake at 180c for 18 minutes or until cooked.
• Cool before slicing.

Steps:

• Combine cake mix, nuts, 1/3 c milk and butter.
• Press half of the batter into a greased 13x9 pan.
• Bake 350 for 8 minutes.
• In microwave melt caramels with 1/2 c milk - mix well.
• Pour melted caramels over baked layer.
• Cover the caramel layer with chocolate chips.
• Pour remaining cake batter on top.
• Bake 18 minutes (or less for gooier brownies).
• Let cool and cut.

Steps:

• Preheat the oven to 350 degrees.
• Combine the dry cake mix, pecans, 1/3 cup of the milk, and the melted margarine in a large mixing bowl.
• Press half the batter into the bottom of a greased 9x13 inch or 8x8 inch glass baking dish, and bake for 8 to 10 minutes. Leave the oven on.
• Melt the caramels in the top of a double boiler with the remaining 1/2 cup milk.
• When the caramels are well mixed, pour them over the baked layer, and cover with the chocolate chips.
• Pour the remaining batter over the top of the chocolate chips, return to the oven, and bake for 18 minutes.
• Let cool before cutting into squares.

Steps:

• Preheat oven to 375° F and grease 9 × 13-inch jelly-roll pan.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
• Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
• Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with 1/2 cup evaporated milk.
• When melted and combined, add 1/2 cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
• Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
• Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack.

Steps:

• Mix together the first 5 ingredients.
• Pour half of this mixture into a greased 9x13 glass baking dish.
• Bake at 375 degrees for 8 minutes.
• Melt caramels with 1/2 cup evaporated milk.
• Spread over baked brownie mix.
• Layer coconut and chocolate chips over melted caramel mixture.
• Pour remaining cake mixture over top of chocolate chips.
• Bake at 375 degrees for 18 to 20 minutes.
• Cut after completely cooled.