Step-by-Step Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
2. Prepare the Shortbread Crust:
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar using an electric mixer until light and fluffy.
   • Add the vanilla extract and mix until combined.
   • Gradually add the flour and mix on low speed until a dough forms.
3. Bake the Crust:
   • Press half of the shortbread dough evenly into a parchment-lined 9×13 inch baking pan.
   • Bake in the preheated oven for 20 minutes, or until the edges are lightly golden.
4. Make the Caramel Filling:
   • In a medium saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly until smooth and fully melted.
   • Remove from heat and stir in the vanilla extract.
5. Assemble the Bars:
   • Pour the caramel filling evenly over the baked shortbread crust.
   • Crumble the remaining shortbread dough over the top of the caramel layer.
6. Bake Again:
   • Return the pan to the oven and bake for an additional 25 minutes, or until the top is lightly golden brown.
7. Add Sea Salt and Cool:
   • Remove from the oven and immediately sprinkle the sea salt evenly over the top.
   • Allow the bars to cool completely in the pan on a wire rack.
8. Cut and Serve:
   • Once cool, use the parchment paper to lift the bars out of the pan and transfer to a cutting board. Cut into 12-16 bars and serve.