Chocolate Caramel Cake Bar

Mix together the first water and the cake mix on low for 1 minutes.
Scrape the bowl and mix on second speed for 2 minutes.
Add the second water and mix on low for 1 minute.
Scrape the bowl and mix on second speed for 2 minutes.
Add the third water and oil and mix on low for 1 minute.
Scrape the bowl and mix on low for 2 minutes.
Make a thin sheet.
Bake at 375F for 10-12 minutes or until set.
Let cool.
Once the cake is cool spread a very thin layer of tempered chocolate for the foot of the cake.

Bring the heavy cream and invert sugar to a boil.
Pour over the chocolate.
Mix until all the chocolate is melted.
Once the chocolate reaches 95⁰F add the butter and mix in with the hand blender.
Spread it over the crunch layer.
Cut the cake in 1x2.5 inch pieces.

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