Chocolate Salted Caramel Cookie Bars

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I made these last weekend for a girl's night/party I had at my house. They were pretty simple and turned out SO good, I ate all the leftovers myself...

Make sure not to skimp and use Fleur de Sel, with this recipe it makes a difference!

INGREDIENTS
For the Crust: 
9 tablespoons (in other words 1 stick + 1 tbsp)unsalted butter, room temperature, plus more for parchment 
1/4 cup packed light-brown sugar 
1 1/2 cups all-purpose flour 
1/4 teaspoon table salt

For the Filling: 
2 cups of milk chocolate, chopped 1 1/2 cups granulated sugar 
1/4 cup water 
6 tablespoons unsalted butter 
1 cup heavy cream 
1/2 teaspoon table salt 
1 tablespoon fleur de sel

DIRECTIONS
Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. If you're going to save some, refrigerate and sprinkle with salt only when ready to serve.