Use nonstick spray to grease a 13x9-inch baking dish and preheat the oven to 350°F.
Combine the sugar and butter for the crust, mixing for several minutes until fluffy and light.
Stir in the vanilla followed by the flour.
Press about a third of this dough into the greased baking dish.
Cook in the oven for 20 minutes or until golden brown.
Wrap the remaining dough in plastic wrap and refrigerate it until you need it.
Take the crust out of the oven and let it cool.
Unwrap all the caramels and stir with the cream in a plastic or glass bowl.
Microwave for 30 seconds, then stir and repeat until the mixture is smooth.
Mix in the vanilla and then pour the mixture over the cooled crust.
Sprinkle sea salt on top.
Take the remaining dough out of the refrigerator and crumble it over the caramel mixture.
Bake for about 30 minutes or until golden brown on top.
Cool and cut into squares to serve.