Preheat your oven to 300°F (150°C) and prepare a 9x13” pan with tin foil, spraying it lightly with cooking spray.

In a mixing bowl, combine softened salted butter, powdered sugar, all-purpose flour, and pure vanilla extract. Mix until a crumbly dough forms and press evenly into the prepared pan. Bake for approximately 40 minutes, or until edges are golden brown.

In a medium saucepan, melt together butter, salt, light corn syrup, granulated sugar, and half of the heavy whipping cream over low heat. Once melted, increase heat and let it simmer until it reaches 235°F.

Pour the caramel over the baked crust, spreading it evenly, and allow to cool at room temperature for 10 minutes before chilling in the refrigerator for 45-60 minutes.

In a microwave-safe bowl, combine the remaining heavy cream and your choice of chocolate. Heat in 30-second intervals, stirring until completely melted and smooth. Pour the chocolate mixture over the cooled caramel.

Return the pan to the refrigerator for 3-4 hours until the chocolate sets. Lift out by the foil, slice into bars, and serve.