Preheat your oven to 300 degrees F. Prepare a 9x13” baking dish by lining it with foil and greasing it.

In a large bowl, blend together the softened butter, powdered sugar, flour, and vanilla using a fork or pastry cutter until it forms a crumbly texture. Press this mixture firmly into the bottom of the prepared pan.

Bake it for about 40 minutes until it's just lightly golden. Once done, remove from the oven and allow to cool.

While the crust cools, in a medium saucepan over low heat, mix the butter, corn syrup, sugar, salt, and half of the cream. Stir gently as you melt the butter for about 10 minutes.

Increase the heat to medium-low, allowing the mixture to simmer without stirring for around 20-30 minutes until it reaches 235 degrees F.

Carefully stir in the rest of the cream and let it simmer for another 10-15 minutes until it hits 235 degrees F again. Remove from heat and gently mix in the vanilla. Pour this caramel over the cooled crust and spread it evenly. Let cool in the fridge for 45-60 minutes.

For the chocolate layer, combine the chocolate chips and remaining cream in a microwave-safe bowl. Heat in short bursts, stirring in between until just melted.

Pour the chocolate over the set caramel and smooth it out. Refrigerate for 3-4 hours until everything is firm. When ready, lift the bars out of the pan using the foil and slice into 32 pieces.