Step 1

Preheat the oven to 325 degrees Fahrenheit. Line a 9x13-inch baking pan with parchment paper.

Step 2

In a large bowl or stand mixer, beat together the butter and sugars until light and fluffy, about 2 minutes. Mix in the vanilla. Gradually beat in the flour on low speed until a soft dough forms.

Step 3

Press about 2/3 of the dough evenly into the bottom of the prepared pan to form the crust. Place the remaining dough in the refrigerator.

Step 4

Bake the crust for 18-20 minutes until the edges are lightly golden brown. Let cool for 15 to 20 minutes.

Step 5

While the crust cools, make the caramel filling. Place the caramels and cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the mixture is smooth. Stir in the vanilla extract.

Step 6

Pour the caramel over the cooled crust and spread into an even layer. Sprinkle the sea salt evenly over the caramel.

Step 7

Remove the reserved dough from the refrigerator. Crumble it evenly over the caramel layer.

Step 8

Return the pan to the oven and bake for 25 to 30 minutes until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden.

Step 9

Let cool completely before cutting into squares. For clean cuts, refrigerate for 1 to 2 hours before slicing. Store in an airtight container.