for crust—
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 tbsp pure vanilla extract
1/2 tsp salt
2 cups flour

for caramel layer—
10 oz plastic wrapped caramels, unwrapped and roughly chopped
2 tbsp heavy cream

for chocolate layer—
12 oz dark chocolate chips
1 tbsp butter
flaky sea salt