How to Make
Salted Caramel Bars

1.  Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch dish with non-stick spray.
2.  For the crust, cream together the butter and sugars in a large bowl for 3-5 minutes, or until fluffy and lightened in colour.
3. Mix in vanilla extract, then gradually beat in flour until just incorporated, when a smooth dough comes together.
4. Take 1/3 of the dough and gently press it into the greased baking dish, then place it in the oven and bake for 20 minutes.
5. Wrap the remaining dough tightly in plastic wrap and refrigerate until further use.
6. Remove the crust from the oven when it is golden brown and let it cool.
7. For the filling, place unwrapped caramels (duh) and heavy cream in a large, microwave-safe bowl and microwave for 1 minute. (You can also put it in a non-stick pot on the stovetop on medium-low heat.)
8. Stir vigorously, or until smooth.  If not melted after 1 minute, microwave in 30-second increments, stirring in between, until smooth.
9. Stir in vanilla extract, then pour caramel over the cooled crust, sprinkling sea salt over the top.
10. Remove the chilled dough from the fridge and crumble pieces evenly over the caramel-topped crust.
11. Once you've used all of the dough, place the baking dish in the oven and bake for 26-28 minutes, or until the top crumble is a light golden brown.
12. Remove baking dish from the oven and let cook completely, then cut into squares and enjoy.