Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy.

Add the vanilla and mix to combine. Gradually add the flour, mixing until a thick dough forms.

Press half to two-thirds of the dough evenly into the bottom of your prepared pan. Set the remaining dough aside for the topping.

Bake for 20 minutes or until lightly golden.

While the crust is baking, melt the caramel candies and heavy cream together in a microwave-safe bowl or over low heat on the stove. Stir frequently until smooth and fully combined.

Once the bottom layer is done baking, remove it from the oven and pour the warm caramel over the crust. Spread evenly with a spatula. Sprinkle the top with sea salt.

Crumble the remaining dough over the top of the caramel layer. Don’t press it down—just sprinkle it to create a rustic, buttery topping.

Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.

Let the bars cool completely in the pan before slicing. For cleaner slices, chill in the fridge for 1 hour after cooling. Use the parchment overhang to lift and slice cleanly.

Serve at room temperature, either plain or with a scoop of vanilla ice cream.

Drizzle a bit of warm caramel sauce on top just before serving and garnish with a sprinkle of sea salt.