Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.

In a large mixing bowl, melt the unsalted butter until just warm, then add granulated sugar. Cream together for 2-3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and blend until fully combined.

Sift in the all-purpose flour and baking soda, then mix on low speed just until combined, about 30 seconds.

Press half of the dough into the prepared baking pan. Bake for 10-12 minutes, until the edges are lightly golden.

Melt the soft caramel candies with heavy cream over low heat, stirring until smooth. Pour this caramel evenly over the baked crust.

Crumble the remaining cookie dough over the caramel layer. Sprinkle flaky sea salt on top. Bake for an additional 15 minutes.

Allow the bars to cool completely in the pan before slicing into squares.