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

In a large bowl, beat together room-temperature butter, granulated sugar, and powdered sugar until light and fluffy. Add vanilla extract and gradually mix in the all-purpose flour until a thick dough forms.

Reserve about a cup of dough, then press the remaining dough evenly into the bottom of the prepared pan. Bake for 20 minutes until lightly golden.

In a microwave-safe bowl, combine caramel candies and heavy cream. Heat gently, stirring frequently until smooth.

Pour the melted caramel over the baked crust, spreading it evenly. Sprinkle sea salt over the warm caramel.

Crumble the reserved dough over the caramel layer. Bake for another 25-30 minutes until the topping is set and golden brown.

Let the bars cool in the pan on a wire rack. Chill in the refrigerator for 1 hour before slicing into squares.