Preheat oven to 325°.
In a large mixing bowl combine the butter, granulated sugar, and powdered sugar. Mix until combined.
Add the vanilla and mix until well blended.
Slowly add the flour until a soft dough forms.
Divide the dough in half. Wrap one half in plastic and place in the refrigerator.
Butter a 13" x 9" pan. Spread the other half of the dough evenly over the bottom of the pan.
Bake at 325° for 25-30 minutes or until dough is light golden brown. Remove from oven but leave the oven on.
Melt caramels and whipping cream over medium low heat in a pan on the stove until caramels are completely melted.
Remove from heat and stir in the vanilla.
Slowly and evenly pour the caramel over the warm shortbread.
Sprinkle the sea salt evenly over the caramel.
On a cutting board, take the remaining dough and roughly chop it with a knife.
Sprinkle the chunks of dough over the top of the caramel.
Bake at 325° for 30 minutes or until golden brown. Let cool completely and then cut into bars.