Adapted from kraftrecipes.com
pkg. (2-layer size) spice cake mix
tsp. ground ginger
cup butter, melted
can (5 oz.) evaporated milk
pkg. (4 oz.) BAKER'S White Chocolate, coarsely chopped, divided
HEAT oven to 350ºF. 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. Kraft Kitchens Tips How to Neatly Cut Dessert Bars When cutting dessert bars, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the filling from building up on the blade, ensuring clean cuts that leave the edges of the cut bars intact.