- 3/4 cup MUSSELMAN'S® Apple Butter
- 1 (15.25 ounce) package yellow cake mix
- 1/2 cup butter, softened
- 1 egg
- 1 (11 ounce) package vanilla caramels, unwrapped
- 2 tablespoons butter
- 3 tablespoons MUSSELMAN'S® Apple Butter
- 2/3 cup chopped walnuts
- 2/3 cup flaked coconut
- 2 tablespoons butter, melted
- Heat oven to 350 degrees F. Grease 13×9-inch baking pan.
- Beat cake mix and 1/2 cup butter with electric mixer on low speed until mixture is crumbly. Spoon out 1 cup of the mixture into medium bowl; set aside.
- To remaining mixture, add 3/4 cup apple butter and egg. Beat on medium speed until smooth and creamy. Spread evenly into pan. Bake 20 minutes or until starting to brown and top is set.
- Meanwhile, place caramels, 2 Tablespoons butter, and 3 Tablespoons of apple butter in a microwavable bowl. Microwave on high for 3-4 minutes, stirring every 30 seconds until smooth and melted.
- Combine walnuts, coconut, and 2 Tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.
- Pour caramel mixture evenly over partially baked crust. (If caramel has cooled and set, microwave 1 minute until it is very soft and pourable.) Break up and sprinkle topping evenly over caramel. Some of caramel will show through.
- Bake 16-18 minutes or until topping is starting to brown. Cool completely before cutting into bars.