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

In a large mixing bowl, cream together softened unsalted butter and granulated sugar on medium speed for about 2-3 minutes until light and fluffy.

Gradually sift in the all-purpose flour into the butter-sugar mixture, mixing on low speed until just combined.

Take half of the dough and press it evenly into the bottom of the prepared baking pan.

Bake the crust for 10-12 minutes until lightly golden.

Melt the soft caramel candies and heavy cream together over low heat until smooth and combined.

Pour the smooth caramel mixture over the baked crust and spread it evenly.

Crumble the remaining cookie dough over the caramel layer, ensuring even coverage.

Return the pan to the oven and bake for another 15 minutes until the top is golden brown.

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