Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together on medium speed for about 3-4 minutes.

Gradually add the all-purpose flour into the mixture, mixing on low speed until just combined.

Press half of the dough evenly into the bottom of the prepared baking pan.

Bake the crust for about 10-12 minutes until lightly golden and set.

In a medium saucepan, combine the soft caramel candies and heavy cream, heating on low until melted and smooth.

Pour the caramel mixture over the baked cookie crust.

Crumble the remaining dough over the caramel layer and sprinkle sea salt on top.

Return to the oven and bake for an additional 15 minutes until the topping is golden brown.

Let the bars cool on a wire rack for at least 30 minutes before slicing.