Preheat oven to 350°F. Prepare Salted Caramel Bar Mix according to package directions using 13½ tablespoons butter and milk. Cool completely.
Prepare Peanut Butter Quinoa Bar Mix according to package directions using peanut butter and honey.
In medium bowl, combine Classy Chocolate Pound Cake Mix and ¾ cup softened butter. Using a fork, mix until well incorporated and moist. Press into a greased 8 x 8-inch baking dish. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with coconut pecan frosting.
Cut all bars into 1-inch bite-size bars. Arrange on serving platter.
Makes 24 servings.
Make Ahead: Prepare through step 4 up to 1 day ahead. Store covered.