Preheat your oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper.

In a mixing bowl, cream 1 cup butter, ½ cup granulated sugar, and ½ cup powdered sugar until light and fluffy. Add 1 tsp vanilla and mix well.

Gradually mix in 2 cups of flour until a thick dough forms, reserving ⅓ for topping. Press the remaining dough evenly into the bottom of the pan.

Bake the crust for 20 minutes or until lightly golden around the edges.

In a microwave-safe bowl, combine 1 cup caramel candies and ¼ cup heavy cream. Melt until smooth, stirring between intervals.

Pour the caramel filling over the cooled crust and sprinkle sea salt on top.

Crumble the reserved dough over the caramel layer without pressing it down.

Bake for an additional 25-30 minutes until the topping is golden brown.

Cool completely, then refrigerate for 1 hour before slicing.

Lift bars out using the parchment overhang and slice into squares. Serve at room temperature or slightly warmed.