Preheat oven to 350ºF. Grease a 13x9 baking pan.
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.
To the remaining mixture, add 3/4 cup of apple butter and an egg. Beat on medium speed until smooth and creamy.
Spread evenly into the pan. Bake 20 minutes or until starting to brown and top is set.
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.
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.)
Combine walnuts, coconut, and 2 Tablespoons of melted butter with the reserved cake mix mixture. Mix until crumbly.
Break up and sprinkle the topping evenly over the caramel. Some caramel will show through.
Bake 16-18 minutes or until topping is starting to brown. Cool completely before cutting into bars.