Step 1

Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick spray.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and powdered sugar on medium speed for 2 minutes. Mix in the vanilla until combined. Turn the mixer to low and mix in the flour, until a soft dough forms.

Step 3

Press 1/3 of the dough evenly into the bottom of the baking dish. Wrap the remaining dough in plastic wrap and chill in the refrigerator.

Step 4

Bake the pressed dough for 20 minutes, or until the edges are golden brown. Transfer the pan to a wire rack and let cool 15 minutes.

Step 5

In a microwave-safe bowl, add the caramels and milk. Microwave on high 1 minute. Remove and stir until smooth. If not completely melted, microwave on high for 30 seconds, stirring between each, until smooth. Stir in the vanilla.

Step 6

Pour the caramel evenly over the crust, and sprinkle with salt.

Step 7

Remove the chilled dough from the refrigerator and crumble evenly over the top of the caramel.

Step 8

Bake 25 to 30 minutes, or until the filling is bubbly and the topping is lightly golden brown.

Step 9

Let cool completely before cutting into 24 squares.