caramel crumble bars

Ingredients

• Servings: 32
• 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

Recipe

• heat oven to 350 degrees f. grease 13x9-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.