Gingerbread Carmelitas

I'm going to make this post short, but, oh so sweet.

These are super easy. Super fast. Super delicious. And a super cookie exchange candidate.

You're welcome. 

GINGERBREAD CARMELITAS

1 box spice cake mix

1 teaspoon ground ginger

1 teaspoon pumpkin pie spice 

¼ teaspoon ground cinnamon

½ cup rolled oats

1 egg

½ cup unsalted butter, melted

1 cup white chocolate chips

½ cup cinnamon chips

For Caramel:
1 bag of Caramel bites or 1¼ cup regular caramel squares

1 cup heavy whipping cream

For Drizzle:

½ cup white chocolate chips, melted

Preheat oven to 350ºF. Line a 9 x 9 inch baking dish with foil, leaving a bit hanging over the sides for easier removal. 

In a mixing bowl, whisk together cake mix, oatmeal, ginger, pumpkin pie mix, and cinnamon. Using an electric mixer, beat in egg and melted butter until combined. Batter will be a bit stiff. 

Reserve and set aside about a ⅔ cup, press remaining dough into the bottom of a prepared baking dish. 

Bake for 10 minutes. While base is baking, in a saucepan over medium heat, melt caramels and heavy cream until smooth and completely melted. Remove from heat; set aside.

Remove baking dish from oven and pour caramel over entire surface, using a offset spatula to smooth over. Scatter white chocolate and cinnamon chips evenly over caramel. Top with reserved gingerbread batter. 

Bake for another 20-25 minutes or until golden brown. Remove from oven and allow to completely cool. Resist the urge to cut right away or you'll end up with a gooey mess. 

Once cooled, melt white chocolate and drizzle over bars. Allow to cool for a moment and cut into squares or triangles.