Preheat oven to 325 degrees
Line 8×8 pan with parchment & set aside
In mixer bowl combine sugars & butter – mix on medium until creamy
Add vanilla – beat until combined
Add flour & mix on low until dough becomes smooth
Press 2/3 of the dough into an even layer in the bottom of prepared pan
Bake for about 20 minutes or until edges are golden. Refrigerate remaining dough while that is baking.
While that is baking, prepare your caramel if you are making it from the candies by combining unwrapped caramels & milk in microwave-safe bowl & heat in microwave for approx 1 minute.
Stir & continue to heat in 30 second intervals until melted
Once melted add vanilla & set aside until crust is done baking.
Once you remove crust from oven top with your caramel & sprinkle with your coarse salt
Take remaining dough & crumble over the top of the caramel layer – do not press or spread – leave in crumbles
Return pan to the oven & bake 25-35 minutes or until golden & filling is bubbly
Let cool before cutting into squares. Store in an airtight container.