Preheat oven to 325.

Spray and line a 9"x9" baking pan with non-stick cooking spray and parchment paper, set aside.

In large bowl combine your butter and both sugars and with mixer beat until combined.

Add your vanilla and continue to mix until incorporated.

Lastly add your flour and blend until smooth.

Press about 1/3 of your dough into the bottom of your prepared pan (place remaining dough in refrigerator) and bake for about 20 minutes or until edges are just starting to turn golden, remove from oven to cool slightly.

Meanwhile to make your filling in sauce pan melt your caramel, heavy cream and vanilla together until smooth.

Sprinkle your Milk Chocolate Wavy Lays over the top of the crust and then drizzle and spread your caramel over that. Sprinkle desired amount of salt over the top of caramel.

Remove dough from refrigerator and crumble over the top of your caramel and return to oven for 25 minutes or until golden.

Remove and cool slightly before cutting.