Preheat oven to 350 degrees, and spray a 9×13 baking pan lightly with cooking spray.

Place butter and sugars in mixer, beat until creamed. Scrape down sides of mixing bowl and beat another minute. Add vanilla and beat another 30 seconds. Gradually add flour a half cup at a time. Dough will become thick like cookie dough. Take one-third of the dough and press into the bottom of pan. Place in oven and bake for 15 minutes. Place remainder of the dough in the refrigerator. (this will help it get crumbly)

Unwrap caramels and place them in a medium-sized glass bowl pour half and half over caramels, place in microwave and gradually melt on high at 30 second intervals stirring in between each until caramels are melted and smooth. This step takes about 3 minutes. (or 6 x 30 seconds)

Remove bottom crust from oven pour caramel over crust and spread evenly with spatula, sprinkle sea salt evenly over caramel. Remove dough from refrigerator, crumble half of the dough over caramel. Sprinkle chocolate chunks evenly over bars, as well as the remainder of the dough. Return bars to oven and bake an additional 30-40 minutes or until bars just start to get a little brown on top.

Place pan on a cooling rack allow to cool for 1 hour before cutting into squares.