Caramel Carrot Cake Bars

Caramel Carrot Cake Bars

1 box carrot cake mix

2 eggs

1/2 cup oil

1 pkg white chocolate chips

1 bag Werther’s chewy caramels, unwrapped



Preheat oven to 350 degrees F. Liberally grease a 13×9 inch baking pan with cooking spray; set aside.





In a large bowl, combine the cake mix, eggs and oil until combined. Stir in half of the white chocolate chips. Spread mixture evenly into prepared pan. Bake for 15-17 minutes or until center is just set + edges are light golden brown. Cool completely.





In a medium microwaveable bowl, melt the caramels with about 2 tsp water for 45 seconds. Stir, then continue cooking for another 30-45 seconds or until smooth and melted. Mixture will be very hot.





Pour the caramel mixture on top of the cooled bars; spread evenly. Place the pan in the fridge to allow caramel to set, about 15 mins.





In another microwave-safe bowl, melt the remaining white chocolate chips with a splash of oil for about 45 seconds, stirring until smooth. Pour the mixture on top of the caramel, spreading evenly. Allow white chocolate to harden in fridge, about 10 minutes.





Cut into bars and serve. Store leftovers airtight, at room temperature, for about 2 days. Can store in fridge, but allow to come to room temperature before eating.







jackie austin