Salted Toffee Cookie Bars

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• 1 1/2 cups butter (, softened)
  Ingredient note

  Source: 1 1/2 cups butter (, softened)
• 2 cups sugar
  Ingredient note

  Source: 2 cups sugar
• 4 each large eggs
  Ingredient note

  Source: 4 large eggs
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 5 cups flour
  Ingredient note

  Source: 5 cups flour
• 1 1/2 teaspoon salt
  Ingredient note

  Source: 1 1/2 teaspoon salt
• 1/2 teaspoon baking powder
  Ingredient note

  Source: 1/2 teaspoon baking powder
• 11 ounces soft caramels (, unwrapped)
  Ingredient note

  Source: 11 ounces soft caramels (, unwrapped)
• 1/3 cup heavy whipping cream
  Ingredient note

  Source: 1/3 cup heavy whipping cream
• 2 cups semisweet or milk chocolate chips
  Ingredient note

  Source: 2 cups semisweet or milk chocolate chips
• 1 teaspoon coarse sea salt
  Ingredient note

  Source: 1 teaspoon coarse sea salt

1. Preheat oven to 350 degrees.
2. Spray a 17 x 12 inch baking sheet with non-stick or baking spray.
3. With a stand mixer on medium speed, cream butter and sugar in a large bowl.
4. Add the eggs and vanilla extract, until well blended.
5. Sift together the flour, salt, and baking powder in a bowl.
6. Add flour mixture to the wet ingredients and mix until well combined.
7. Press into prepared baking sheet.
8. Bake for 15-20 minutes, or until lightly golden brown.
9. Cool completely, then top with salted caramel topping below.
10. In a medium saucepan add the caramels and heavy cream on medium-low heat.
11. Stir often until smooth and creamy.
12. Remove from heat, let cool for 2 minutes, then spread over the cookie base.
13. Bake for 5 minutes.
14. Add the chocolate chips over the top and let sit for 2 minutes.
15. Spread chocolate with an offset spatula or the back of a spoon.
16. Sprinkle with sea salt.
17. Refrigerate for 20 minutes until chocolate has hardened before slicing.