Preheat your oven to 325°F (165°C) and line a 9x13-inch baking pan with parchment paper.

In a large mixing bowl, beat together unsalted butter, granulated sugar, and powdered sugar until light and fluffy. Mix in vanilla extract and gradually add flour until a cohesive dough forms.

Press about ½ to ⅔ of the dough into the bottom of the prepared baking pan. Bake for 20 minutes, or until the edges are lightly golden.

In a medium saucepan, combine caramel candies and heavy cream over medium-low heat, stirring frequently until smooth (about 5-7 minutes).

Once the base is out of the oven, pour the melted caramel over the baked crust and sprinkle coarse sea salt over the caramel.

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

Bake for another 25-30 minutes, until the topping is set and lightly golden.

Allow the pan to cool completely, then chill in the refrigerator for 1 hour before slicing.