Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.
Shortbread
In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla and salt and mix until well combined. Add flour and mix until incorporated; dough will be crumbly. Firmly press into prepared pan. Poke shallow holes into dough with a fork. Bake at 350 for 18 to 22 minutes, or until edges are light golden.
Caramel
Place candies in a small saucepan over medium heat. Add cream and stir until completely melted. Pour caramel over shortbread crust and spread evenly. Refrigerate until set.
Cookie Dough
In a large bowl, cream butter and sugars. Add cream and vanilla and mix well. Add flour and salt. Stir in chocolate chips. Evenly spread on top of caramel. Refrigerate.
Chocolate Ganache
Melt chocolate and butter over low heat, stirring constantly until smooth. Spread over cookie dough layer and chill until set.
Lift using the parchment to remove the entire from the pan. Cut into 1.5-inch squares. Store in an airtight container.
Recipe Notes
Recipe adapted from The Cookie Dough Lover's Cookbook