Pumpkin Heath Caramel Bars
1 2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 c. Heath Bits
1 c. unwrapped caramels + 1 tbsp. water, melted
Preheat oven to 350 degrees and grease a 9×13 baking dish.
Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.
Pour flour mixture into pumpkin mixture and mix until incorporated and smooth. Mix in the Heath bits.
Pour the batter into the baking dish and level out the batter. Pour the caramel over top and use a knife to swirl the caramel.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool. Top with ice cream and caramel sundae sauce.