Make the Shortbread Cookie Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
2. Mix the Crust: In a medium bowl, combine the flour, powdered sugar, and softened butter. Add the vanilla extract and mix until the dough comes together.
3. Press the Dough: Press the dough evenly into the bottom of the prepared baking pan. Bake for 12-15 minutes, or until the edges are golden brown and the crust is firm.
4. Cool the Crust: Once baked, remove the pan from the oven and let the shortbread crust cool completely.

Prepare the Caramel Layer

1. Melt the Caramel Ingredients: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Continue stirring until the mixture comes to a simmer.
2. Simmer: Let the caramel simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
3. Pour Over the Crust: Pour the warm caramel over the cooled shortbread crust, spreading it evenly with a spatula.
4. Chill: Place the pan in the refrigerator for at least 30 minutes to allow the caramel to set.

Make the Chocolate Coating

1. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each, until smooth and fully melted.
2. Add Vanilla: Stir in the vanilla extract to enhance the chocolate flavor.
3. Spread the Chocolate: Once the caramel is set, pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.

Chill and Slice the Bars

1. Let the Chocolate Set: Return the pan to the fridge for 15-20 minutes to allow the chocolate to firm up.
2. Slice and Serve: Once the chocolate is set, remove the bars from the pan using the parchment paper. Cut them into squares or rectangles, and enjoy!