Preheat oven to 350F and grease a 9×13-inch pan with cooking spray.

In the bowl of a stand mixer, combine the butter and sugar.

Stir in the powdered sugar, vanilla and salt.

Add the flour and mix until combined.

Press about 2/3 of the mixture into the bottom of the prepared pan (reserve the rest) and bake for 18 minutes.

While the bottom crust is baking, prepare the caramel by adding the caramel bits and heavy whipping cream to a microwave-safe bowl.

Microwave in 30-second intervals, stirring after each, until melted and smooth.

Pour the caramel over the cooked crust and spread to an even layer.

Sprinkle with chocolate chips then the remaining shortbread mixture.

Top with pecans, pressing them down gently.

Bake for 20-22 minutes or until golden brown around the edges.

Let cool then cut into squares and serve.