Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Prepare the Crust:
   • In a bowl, combine the melted butter, flour, sugar, and salt.
   • Press the mixture evenly into the bottom of the prepared pan.
   • Bake the crust for 12-15 minutes or until lightly golden. Allow it to cool.
3. Make the Fudge Layer:
   • In a saucepan over low heat, combine the sweetened condensed milk, chocolate chips, butter, and vanilla extract.
   • Stir continuously until the chocolate is fully melted and the mixture is smooth.
   • Pour the fudge over the cooled crust and spread it evenly.
4. Prepare the Caramel Pecan Topping:
   • In a microwave-safe bowl, combine the soft caramels and heavy cream.
   • Microwave in 20-second intervals, stirring in between, until the caramel is melted and smooth.
   • Stir in the toasted chopped pecans.
5. Assemble and Chill:
   • Pour the caramel pecan mixture over the fudge layer, spreading it evenly.
   • Sprinkle flaky sea salt over the top for a delightful finish.
   • Refrigerate the bars for at least 3 hours or until fully set.
6. Serve and Enjoy:
   • Once set, lift the bars using the parchment paper overhang and transfer them to a cutting board.
   • Cut into squares and savor the delicious layers of salted caramel, fudge, and crunchy pecans.