Heavily grease a 9 x 13-inch pan. Melt the stick of butter in the microwave.
In a large bowl, mix together the cake mix, melted butter and 1 egg. Mix until well combined
and then press into the bottom of the cake pan. Set aside.
Take room temperature cream cheese and beat it with one egg until combined. I used whipped because it helps prevent lumps and is easier to beat. Add the other egg, vanilla and powdered sugar and beat until combined. Spread mixture over the cake mix.
Core, peel and finely chop the Granny Smith apples. Microwave the caramel dip for 12 seconds
and then stir the apples into the dip until well combined. Drop by spoonful on the cream cheese
mixture. Next, sprinkle on the chocolate chips and pecans, trying to evenly distribute everything.
Bake 45-50 minutes, until center is mostly set. It can have a slight jiggle.
Cool for at least 20 minutes before serving. These are best served warm or at room temperature, not cold.
Refrigerate leftovers. You can make these two days before Thanksgiving, but allow the bars to come to room temperature before serving.