Step 1

Preheat oven to 350º F and lightly grease a 9x13-inch dish with non-stick spray.

Step 2

For the crust, cream together butter and sugars in a large bowl for 3-5 minutes, or until fluffy and lightened in color.

Step 3

Mix in vanilla extract, then gradually beat in flour until just incorporated, when smooth dough comes together.

Step 4

Take 1/3 dough and gently press it into greased baking dish, then place in oven and bake for 20 minutes.

Step 5

Wrap remaining dough tightly in plastic wrap and refrigerate until further use.

Step 6

Remove crust from oven when golden brown and let cool.

Step 7

Place unwrapped caramels and heavy cream in a large, microwave-safe bowl and microwave for 1 minute.

Step 8

Stir vigorously, or until smooth. If not melted after 1 minute, microwave in 30-second increments, stirring in between, until smooth.

Step 9

Stir in vanilla extract, then pour caramel over cooled crust, sprinkling sea salt over the top.

Step 10

Remove chilled dough from fridge and crumble pieces evenly over caramel-topped crust.

Step 11

Once you’ve used all dough, place baking dish in oven and bake for 26-28 minutes, or until top crumble is light golden brown.

Step 12

Remove baking dish from oven and let cool completely, then cut into squares and enjoy!