Line a 9 X 13 pan with parchment paper, spray lightly with cooking spray.
Prepare crust
In a large bowl, combine butter and sugars.
Using a stand or hand mixer, beat until creamy.
Add in vanilla and beat until combined.
Mix in flour until a soft dough forms.
Press half of the dough into the prepared 9 X 13 pan.
Refrigerate remaining half of dough.
Bake for 15 minutes.
Remove from oven while you prepare the caramels.
Prepare caramel layer
Place the caramel in a microwave safe bowl.
If caramels are not completely melted, microwave at 20 second intervals, stirring after each interval, until smooth.
Add the cream and vanilla, and microwave for 1 minute.
Remove from the microwave and stir until smooth.
Combine
Pour the caramel filling over the cooked crust (Do your best to pour it evenly over crust as it is very difficult to spread). Sprinkle salt over the top.
Removing remaining dough from fridge and crumble it evenly over the caramel.
Return the pan to the oven and bake until filling is bubbly and the topping is firm and golden brown (About 25 – 30 minutes.)