Preheat oven to 325°

Beat butter and sugars.

Add the vanilla.

Add flour until well combined.

Line a 8 x 8-inch pan with non-stick foil.

Press one-third of the dough into the bottom of pan.

Put the rest of the dough in the refrigerator while crust is baking.

Bake crust until slightly golden, about 20 minutes.

Drizzle the caramel sauce over crust and let sit for a few minutes before using an offset spatula to carefully spread over the surface.

Crumble the reserved dough over the caramel.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm, about 25 minutes.

Let cool before cutting into squares.