Step 1

Line a 9 x 13 pan with non-stick foil or regular foil (spray with non-stick spray).  Buttered parchment will also work.

Step 2

Preheat the oven to 350º.

Step 3

Beat the 2 sticks of butter with the sugar till light and fluffy, about two minutes.  Add vanilla, then slowly add in flour, scraping the sides of the bowl till the dough is smooth and flour incorporated.

Step 4

Put ¾ of the dough into the prepared pan and pat firmly to form the bottom crust.  Set aside the remaining dough and chill the crust as you prepare the caramel.

Step 5

Combine all filling ingredients except vanilla and chocolate chips in a saucepan.  Bring to a simmer, stirring occasionally.  Then allow the mixture to boil gently, stirring often, for about 10 minutes, until it starts to darken and thicken.

Step 6

Remove from heat, add vanilla, and allow to cool for about 10 minutes.

Step 7

When the caramel has cooled slightly, spread it evenly over the prepared crust.  Sprinkle with chocolate chips, then reserved crumbs.

Step 8

Bake for about 30 minutes, until the filling is bubbly.  Cool in the pan, then remove the bars to a cutting board using the foil and slice to the desired size.

Step 9

Store at room temperature for a day or two, then refrigerate.  Wrap well and freeze any you will not eat within a week.