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Preheat oven to 325°
In a large bowl, combine the butter and sugars. Using a hand mixer, beat butter and sugars till creamy. Add the vanilla and beat until combined. Add the flour to the butter mixture and mix on low till well combined.
Line an 8 x 8-inch pan with non-stick foil (or regular foil, then spray with cooking spray). Press one-third of the dough evenly into the pan to form a bottom crust. Put the rest of the dough in the refrigerator while the crust is baking.
Bake crust until slightly golden, about 20 minutes.
Drizzle the caramel sauce over the crust and let sit for a few minutes before using an offset spatula to carefully spread it over the surface.
Crumble the reserved dough over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden about 25 minutes.
Let cool before cutting into squares. Place in the refrigerator to speed up the cooling process if desired.