1 lb. butter, soft
1 c sugar
1 ½ c powdered sugar
2 T vanilla
4 c flour
In a large bowl, combine butter and sugars, beat together until creamy. Add vanilla and beat until combined.
Add flour and mix until smooth.
Lightly coat a 9×13 inch pan with cooking spray.
Press 1/3 of the dough into the pan to form bottom crust.
Place remaining crust mixture in refrigerator.
Bake at 325 degree for 20 minutes until firm and edges are a pale golden brown.
Cool on wire rack for 15 minutes.
Filling-
14 ounces caramel candy
⅓ c half and half
½ t vanilla
1 T coarse sea salt
In a saucepan combine caramels, half and half and vanilla; cook and stir over low to medium heat until completely melted.
Pour filling over crust. Generously sprinkle on salt.
Crumble reserved topping over caramel.
Bake for 25-30 minutes until the topping is firm and lightly golden.
Cool and cut into squares.
