1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving overhangs on the sides for easy removal.

2. Make the Crust: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar with a hand mixer or stand mixer until fluffy. Add the vanilla extract and mix until combined. Gradually add the flour, beating until just incorporated. Avoid overmixing.

3. Prepare and Bake the Crust: Divide the dough into two halves. Press one half of the dough evenly into the prepared pan to create the bottom crust. Bake for 20–25 minutes or until lightly golden. Remove from the oven and allow it to cool slightly.

4. Melt the Caramel: In a medium saucepan, combine the unwrapped caramels and heavy whipping cream. Cook over low heat, stirring constantly, until the caramels are fully melted and smooth. Remove from heat and stir in the vanilla extract.

5. Prepare the Apple Filling: In a large bowl, toss the diced apples with the cinnamon and cornstarch until they are evenly coated.

6. Assemble the Bars: Pour the melted caramel mixture evenly over the baked crust. Spread the cinnamon-coated apples over the caramel layer. Crumble the remaining half of the dough over the apples, covering as much as possible.

7. Bake the Bars: Return the pan to the oven and bake for an additional 30–35 minutes, or until the top is golden brown and the filling is bubbling.

8. Sprinkle with Sea Salt and Cool: Remove the pan from the oven and immediately sprinkle the sea salt evenly over the bars. Allow the bars to cool completely in the pan to set. Use the parchment paper overhangs to lift the bars out of the pan.

9. Slice and Serve: Once fully cooled, cut the bars into squares or rectangles. Serve as is, or warm them slightly and pair them with vanilla ice cream for an indulgent dessert.