Preheat oven to 350°. Grease an 8x8 baking pan with non stick cooking spray. Set aside.
In a large bowl, mix together dry cake mix, soft butter and egg. You can use a handheld mixer, or your hands. Using your hands is easier I think.
You want your dough to be crumbly.
Press about 2/3 (reserving 1/3 for your topping) of your mixture in bottom of greased baking pan using your fingers. Put the remaining dough in fridge.
Bake crust in preheated oven for 13-15 minutes, or until light golden brown.
When crust is done, take out of oven and let cool for about 5 minutes.
Pour caramel sauce on top of baked crust and spread out in an even layer.
Take reserved dough and crumble all over the caramel evenly.
Bake for another 15 minutes.
Let cool before cutting into 12 squares.
Store in an air tight container at room temperature up to 4 days, or freeze for up to 3 months.
Enjoy!
