Step 1

Crust:

Step 3

Preheat oven to 325 degrees Fahrenheit.

Step 6

Coat a 9×13 baking dish with cooking spray.

Step 9

Mix butter, sugar, and powdered sugar on medium speed for 2 minutes.

Step 12

Add vanilla, mix until combined.

Step 15

Slowly add flour and mix on low until a soft dough has formed.

Step 18

Press 1/3 of the dough mixture into the bottom of the greased pan, making sure it is even.

Step 21

Bake for 20 minutes at 325° until the edges are golden brown.

Step 22

Chill the remainder of the dough.

Step 25

Remove crust from oven and let cool for 15-20 minutes.

Step 27

Filling:

Step 28

Place unwrapped caramels in a microwaveable bowl and add the heavy cream. Microwave on high for 1 minute.

Step 31

Remove caramel mixture from microwave and stir until smooth.

Step 34

If caramels are not completely melted, continue microwaving on high for 30 seconds at a time. Stir until smooth.

Step 37

Add vanilla to completely melted caramel mixture and stir.

Step 40

Pour the caramel mixture over the cooled crust.

Step 43

Sprinkle sea salt over the caramel filling.

Step 46

Crumble the remaining chilled dough over the salted caramel filling.

Step 49

Bake for about 25-30 minutes—until the caramel filling is bubbly and the cookie topping is lightly golden brown.

Step 52

Let cool completely.

Step 55

Cut into squares and enjoy!