Preheat oven to 325°. Spray a 9" x 13" baking pan with cooking spray or line with parchment paper.
In a large mixing bowl, combine the butter and sugars. Mix on medium speed until creamy. Add 2 Tbs. Vanilla and combine. Add the sifted flour 1 cup at a time, beat on low until soft dough forms.
Press 1/2 of the dough evenly into the pan to form the bottom crust. Cover the remaining crust with plastic wrap and refrigerate.
Bake crust for 20 minutes, remove from oven and and place on wire rack to cool while preparing the filling.
Place the unwrapped caramels and cream in a microwave safe bowl. Microwave on high stirring every 30 seconds until smooth. Add the 1/2 tsp vanilla. Stir to combine.
Pour the caramel filling over the crust. Lightly sprinkle coarse salt over the caramel layer if desired.
Remove the chilled dough from the refrigerator and crumble evenly over the caramel layer.
Return pan to oven and bake 25-30 minutes, until golden brown. Cool before cutting into squares.