Preheat your oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper.

In a mixing bowl, beat together softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3 to 4 minutes. Stir in the vanilla extract.

Gradually incorporate the all-purpose flour into the mixture, mixing until a thick dough forms.

Press about two-thirds of the dough into the bottom of the prepared pan and bake for 20 minutes.

In a saucepan, melt the salted caramel candies with heavy cream over medium-low heat, stirring constantly for 5 to 7 minutes until smooth.

Pour the caramel over the baked crust and sprinkle with flaky sea salt.

Crumble the remaining dough over the caramel layer without pressing it down.

Bake for an additional 25 to 30 minutes until the topping is golden.

Let cool completely at room temperature, then chill in the refrigerator for at least an hour before slicing.