1. Preheat the oven to 325 degrees and spray a 9×13-inch baking pan with non stick spray.

2. In a mixer, beat the butter and sugars for at least 3 minutes until light and fluffy. Add the vanilla and mix until just combined.

3. Add the flour to the butter mixture a little at a time. Mix on low speed after each addition until a soft dough forms.

4. Press half the dough evenly into the pan (refrigerate remaining dough.)

5. Bake for 18 to 20 minutes or until firm and the edges are just barely turning a light golden brown. While dough is baking, start on the filling.

6. Place the unwrapped caramels, heavy whipping cream and vanilla in a small saucepan. Heat over medium/low heat until completely melted.

7. Pour the caramel filling evenly over the crust after baked. Remove the chilled dough from the refrigerator and crumble evenly over the caramel.

8. Sprinkle dough with sea salt. Bake the entire thing for another 25-30 minutes or until the shortbread topping is firm and starting to turn a light golden brown on the edges.

Cool completely before cutting into squares.