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To make shortbread:
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Preheat oven to 350u00b0. Line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on 2 sides.
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Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and salt, beating until combined. Add flour and mix until combined. (Dough may be crumbly.)
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Press dough into bottom of prepared pan. Using a fork, poke shallow holes into the dough. Bake 18-22 minutes, or until edges are golden. Cool on wire rack.
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To make caramel:
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Place caramel and cream in a small saucepan over medium heat. Cook, stirring constantly, until melted. Pour over shortbread and spread evenly. Refrigerate about an hour, or until set.
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To make cookie dough:
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Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add cream and vanilla, and mix well. Reduce mixer speed to low and add flour and salt, mixing until combined. Stir in chocolate chips.
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Using a spatula, spread cookie dough evenly on top of caramel layer. Place in refrigerator while making the glaze.
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To make chocolate glaze:
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Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred. Spread evenly over cookie dough layer. Chill about 30 minutes, or until set.
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Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares.
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Keep bars refrigerated in an airtight container.
