Ingredients

1 pkg. (2 layer size) spice cake mix

2 t. ground ginger

1/2 c. butter, melted

1 egg

35 Caramels

1 pkg. white chocolate, coarsely chopped, divided

Preparation

  1. Heat oven to 350 degrees.
  2. Line 13x9 in. pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat cake mix, ginger, butter and egg with mixer until blended. (Dough will be stiff.)
  3. Press 2/3 of the dough onto bottom of prepared pan.
  4. Bake 10-12 min. or until lightly browned. Meanwhile, microwave caramels and milk in microwaveable bowl on high 3-3 1/2 min. or until caramels are completely melted and sauce is well blended, stirring after each time.
  5. Drizzle caramel sauce over baked layer in pan. Reserve 2 T. chopped chocolate; sprinkle remaining over caramel sauce. Crumble remaining gingerbread dough over dessert. Bake 25-30 min. or until is almost set. Cool completely.
  6. Microwave reserved chocolate in microwavable bowl on high 30 sec.-1 min. or until completely melted, stirring every 30 sec.; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to lift dessert from pan before cutting into bars.