Gingerbread-Caramel Bars

Directions

1. 1
   1. Heat oven to 350 degrees.
2. 2
   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. 3
   3. Press 2/3 of the dough onto bottom of prepared pan.
4. 4
   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. 5
   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. 6
   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.