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Friday, November 8, 2013

Gingerbread-Caramel Bars

Gingerbread-Caramel Bars recipe 

What You Need

1 pkg.  (2-layer size) spice cake mix
2 tsp.  ground ginger
1/2 cup Fat Free Vanilla Chobani Yogurt
35  KRAFT Caramels
1 can  (5 oz.) Fat Free evaporated milk
1 pkg.  (4 oz.) BAKER'S White Chocolate, coarsely chopped, divided

Make It

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, yogurt 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.

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