1-Preheat your oven to 325°F (165°C) and coat a 9×13-inch baking dish with nonstick spray. This sets the stage for a perfect bake.

2-In a mixer, blend 2 cups salted butter, 1 cup granulated sugar, and 1½ cups powdered sugar on medium speed for 2 minutes until creamy.

3-Once that’s mixed, add 2 tablespoons vanilla extract and combine it all. Then, on low speed, mix in 4 cups all-purpose flour until a dough forms don’t overmix! Press one-third of the dough evenly into the bottom of your prepared pan, and wrap the rest to chill in the fridge.

4-While the dough chills, bake the crust for 20 minutes until the edges turn pale golden, then cool it on a wire rack for 15 minutes.

5-For the filling, melt 14 ounces unwrapped soft caramel candies with 1/3 cup milk or cream in a microwave-safe bowl start with 1 minute, stir, and heat in 30-second intervals until smooth, then stir in 1/2 teaspoon vanilla extract.

6-Pour this caramel mixture over the cooled crust and sprinkle with 1 tablespoon coarse sea salt if you like that extra kick.

7-Crumble the chilled dough over the top, and bake everything for 25 to 30 minutes until the filling bubbles and the topping is firm and lightly golden.

8-Finally, let it cool completely in the pan before cutting into squares for the best results.