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  1. Step 1
    Preheat oven to 350ºF. Grease a 13x9 baking pan.

  2. Step 2
    Beat together the dry cake mix and 1/2 cup of softened butter with an electric mixer on low speed until the mixture is crumbly. Spoon out 1 cup of mixture into a medium bowl and set aside.

  3. Step 3
    To the remaining mixture, add 3/4 cup of apple butter and an egg. Beat on medium speed until smooth and creamy.

  4. Step 4
    Spread evenly into the pan. Bake 20 minutes or until starting to brown and top is set.

  5. Step 5
    Meanwhile place unwrapped caramels, 2 Tablespoons of butter, and 3 Tablespoons of apple butter in a microwaveable bowl. Microwave on high for 3-4 minutes, stirring every 30 seconds until smooth and melted.

  6. Step 6
    Pour caramel mixture evenly over the baked crust. (If the caramel has cooled and set, microwave 1 minute until it is very soft and pourable.)

  7. Step 7
    Combine walnuts, coconut, and 2 Tablespoons of melted butter with the reserved cake mix mixture. Mix until crumbly.

  8. Step 8
    Break up and sprinkle the topping evenly over the caramel. Some caramel will show through.

  9. Step 9
    Bake 16-18 minutes or until topping is starting to brown. Cool completely before cutting into bars.

What others are saying about this recipe

  1. Andrea Kenner says:

    The instructions were easy to follow, and the result was delicious! I couldn’t find an 11 oz bag of caramels, so I substituted two 4.51 oz packages of Werther’s Original Soft Caramels. Also, I used chopped pecans instead of chopped walnuts. I like pecans better, and I happened to have some around the house.

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