Step 1

Preheat oven to 325°

Step 2

In a large bowl, combine the butter and sugars. Using a hand mixer, beat butter and sugars till creamy. Add the vanilla and beat until combined. Add the flour into the butter mixture and mix on low till well combined.

Step 3

Line a 8 x 8-inch pan with non-stick foil (or regular foil, then spray with cooking spray).Press one-third of the dough evenly into the pan to form a bottom crust. Put the rest of the dough in the refrigerator while crust is baking.

Step 4

Bake crust until slightly golden, about 20 minutes.

Step 5

Drizzle the caramel sauce over crust and let sit for a few minutes before using an offset spatula to carefully spread over the surface.

Step 6

Crumble the reserved dough over the caramel.

Step 7

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 minutes.

Step 8

Let cool before cutting into squares. Place in the refrigerator to speed up the cooling process if desired.