Preheat the oven to 325 degrees Fahrenheit. Spray a 9x13 inch pan with nonstick spray and set aside.

In the bowl of a stand mixing add butter, vanilla, sugar and powdered sugar. Mix with a paddle attachment on medium speed until creamy.

Add the flour into the butter mixture slowly. Mix at low speed until all flour is in and a smooth soft dough forms.

Press ⅓ of the dough evenly across the bottom of the prepared pan to form the bottom crust. Put the rest on the dough in the fridge to chill until needed.

Bake the crust in the preheated oven at 325 degrees Fahrenheit for 17-19 minutes or until the crust is pale golden brown.

When the crust is done baking let it cool for 15 minutes before topping

While the crust is cooling, make the filling. Place unwrapped caramels, heavy whipping cream and vanilla in a microwave safe bowl.

Microwave on high for 1 minute and stir caramels. If the caramels are not melted, put back in the microwave for another 30 seconds and stir. Repeat until the caramels are melted and smooth.

In a medium mixing bowl add the diced apples and cornstarch. Mix until the apples are coated with the cornstarch.

Add the apples to the caramel sauce and mix together.

Once the crust is cooled pour the caramel apple mixture on top of it and spread out evenly.

Sprinkle the sea salt on top of the caramel mixture

Take the chilled dough out of the fridge and crumble it on top of the caramel mixture evenly.

Put the pan back in the oven and bake for 25-30 min or until the crumbled topping is firm and lightly golden.