Preheat oven to 325°.

In a large bowl, combine the butter and sugars. Using a stand mixer on medium speed, beat together until creamy and light. Mix in the vanilla, beating until combined.

Slowly add the flour into the butter mixture and beat on low speed until the dough comes together.

Spray a 9x13 inch baking pan with non-stick cooking spray. Press a little less than half of the dough evenly into the bottom of the pan to form a crust. Cover remaining dough with plastic wrap and refrigerate.

Bake in 325 oven for 18-22 minutes or until the crust firms and begins to lightly brown.

Remove pan from oven, sprinkle on the layer of chocolate chips, return to oven for 1-2 minutes to let the chips melt. Remove from oven again and smooth the chocolate with a butter knife so it covers the whole crust layer.

Let cool about 15 minutes.

While the bottom crust is cooling, make the caramel filling. Pour the caramels into a microwave-safe bowl with half and half. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 15 second intervals, stirring after each interval, until smooth. Then stir in vanilla. Pour the caramel mixture on top of the layer of chocolate. Sprinkle with coarse sea salt.

Remove the remaining chilled dough from the refrigerator and break it into even crumbles over the caramel.

Return the pan to the oven and bake until the filling is bubbly and the topping is firm and lightly golden, about 25 - 30 minutes.