Begin by preheating your oven to 300°F and prepare a 9x13 inch baking dish by lining it with foil and a light spray.

In a large bowl, mix the softened butter, granulated sugar, all-purpose flour, powdered sugar, and vanilla until the mixture is crumbly but holds together when pressed. Firmly press this mixture into the baking dish.

Bake the mixture for roughly 40 minutes or until it reaches a golden brown hue, and then allow it to cool.

To make the caramel, melt the butter with salt, corn syrup, sugar, and half a cup of the whipping cream in a medium saucepan over low heat, stirring gently for about 10 minutes.

Increase the heat to medium-low, letting it simmer without stirring for 20 to 30 minutes until it reaches 235°F.

Stir in the remaining cream, swirl the pot gently, and continue simmering without stirring until it returns to 235°F, then remove from heat and add the vanilla. Pour the caramel over the cooled crust and spread it evenly before refrigerating for 45 to 60 minutes.

For the chocolate layer, melt the chocolate chips and the additional cream in a microwave-safe bowl in 30-second intervals until the mixture is smooth and pourable.

Pour the melted chocolate over the caramel layer, spreading it evenly, and refrigerate for 3 to 4 hours until fully set.

Once set, lift the foil from the dish and cut into bars. Serve immediately or store in an airtight container.