Preheat the oven to 325°F
Line an 8x8 pan with parchment and spray with cooking spray. My favorite is Bak-Klene ZT Nonstick Baking Spray from Williams Sonoma In a large mixing bowl combine the butter and sugars with an electric mixer until light and fluffy (approximately 3 minutes)
Mix in the flour until fully combined.
Press 1/3 of the dough into the prepared pan and bake for 20 minutes. While the crust is baking refrigerate the remaining dough.
Once the 20 minutes is up, pour the caramel over top of the crust. I used a little more than the ½ cup called for just for good measure
Crumble the remaining dough over top of the caramel. It may seem like a lot, but trust the process!
Return the pan to the oven and bake for another 25 – 30 minutes, or until the top is barely golden brown and the caramel is bubbling
Remove bars from the oven and drizzle a little caramel sauce over the bars
Chill your bars for at least 2 hours before cutting.
