Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
Set aside 2 tablespoons of butter.
In a large bowl, beat together the powdered sugar and 1 ¾ sticks of butter until fluffy.
Slowly add in the cocoa powder and flour, mixing until well incorporated.
Transfer the batter to the prepared baking dish and press it evenly into the pan.
Bake for 15 minutes.
In a medium saucepan over low heat, melt the reserved 2 tablespoons of butter with the sweetened condensed milk. Stir until thickened, then remove from heat and add the vanilla.
Pour this sauce over the baked crust. Return to the oven and bake until golden brown, about 8-10 minutes.
Toast the nuts in a dry pan until fragrant. Let them cool slightly, then roughly chop and set aside.
Melt the caramel baking chips in the microwave with the heavy cream, heating in 30-second intervals and stirring each time until smooth (about 2 minutes).
Fold the chopped nuts and salt into the caramel sauce, then pour and spread this mixture over the baked crust.
Allow the bars to cool completely before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 250 kcal per serving | Servings: 24 bars
