1- Cream 1 1/2 cups softened butter with 3/4 cup granulated sugar in a large bowl or stand mixer until fluffy.

2- Mix in 1 cup powdered sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon salt until smooth.

3- Stir in 3 cups all-purpose flour to form a dough don’t overmix.

4- Press two-thirds of the dough evenly into the prepared pan for the crust. Bake 18 minutes until set.

5- While baking, melt 11 ounces caramel bits with 1/4 cup heavy whipping cream in a microwave-safe bowl. Heat 30-second bursts, stirring until smooth.

6- Pour caramel over hot crust, spread even.

7- Sprinkle 1 1/2 cups semi-sweet chocolate chips (or dark) over caramel.

8- Crumble remaining dough over chocolate, then gently press 1 1/4 cups chopped or halved pecans on top.

9- Bake 20-22 more minutes until edges are golden brown. Cool fully on a wire rack before cutting into squares.