These were really good but also really rich, in a good way. 

CRUST

1 1/2 cups butter, at room temperature

3/4 cup sugar

1 1/4 cups powdered sugar

1 1/2 tablespoons vanilla

3 cups flour

FILLING

14 oz caramel candies, unwrapped, about 50 pieces

1/3 cup heavy cream or milk

1 teaspoon vanilla

flake sea salt

1 For the crust, heat oven to 325. Spray 9 x 13″ pan with nonstick cooking spray.

2 Beat butter, sugar, and powdered sugar in your mixer with paddle attachment on medium for 2 minutes. Mix in vanilla. Turn mixer to low and gradually mix in flour until a soft dough forms.

3 Press 1/3 of dough evenly into bottom of prepared pan. Wrap remaining dough in plastic wrap and chill in fridge. 

4 Bake pressed dough for 20 minutes or until edges are golden brown. Transfer pan to wire rack and cool for 15 minutes.

5 For the filling, add caramels and cream or milk to a microwave safe bowl and microwave on high for 1 minute. Stir until smooth. If not completely melted, microwave for another 30 seconds and stir until smooth. Stir in vanilla.

6 Pour caramel evenly over crust and sprinkle with salt. 

7 Remove chilled dough from fridge and crumble evenly over caramel. 

8 Bake 25 – 30 minutes or until filling is bubbly and topping is lightly browned. Let cool before cutting into squares.

recipe from I Heart Naptime