4 oz baker's chocolate white divided coarsely chopped
0.5 cup butter melted
35 caramels kraft
1 eggs
5 oz evaporated milk canned
2 tsp ground ginger
1 pkg spice cake mix (2-layer size)
Equipment
bowl
frying pan
oven
blender
aluminum foil
microwave
Directions
Heat oven to 350F.
Line 13x9-inch 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.) Press 2/3 of the dough onto bottom of prepared pan.
Bake 10 to 12 min. or until lightly browned. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 3-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
Drizzle caramel sauce over baked layer in pan. Reserve 2 Tbsp. chopped chocolate; sprinkle remaining over caramel sauce. Crumble remaining gingerbread dough over dessert.
Bake 25 to 30 min. or until center is almost set. Cool completely.
Microwave reserved chocolate in microwaveable bowl on HIGH 30 sec. to 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.
