Preheat oven to 325 degrees F.
Prepare a 9x13 baking dish by lining it with parchment paper and then spray it with non-stick spray.
In a large bowl, combine the butter, powdered sugar, granulated sugar and vanilla and mix together until the butter is well combined.
Slowly add in the flour and mix well until all of the flour is added.
Take 3 cups of the dough mixture and press it into the bottom of your prepared baking dish.
Bake for about 25 minutes, until the base is set and the edges are golden.
Set aside to cool.
While the shortbread crust bottom is cooling, add the caramels and heavy cream into a pan and stir together on the stovetop until it’s all melted and gooey.
Pour the caramel over the cookie base.
Evenly sprinkle the chocolate chips over the top of your caramel layer.
Using a small cookie scoop or a tablespoon, scoop out some dough from the remaining dough in your bowl. Roll the dough into a ball and press it flat like a disc, then lay them all over your chocolate chip layer allowing them to overlap a little bit.
Bake for 35-40 minutes, until the top is golden brown
Once done allow bars to cool completely before cutting.