Preheat the oven to a temperature of 325°F (163°C). Prepare a 9x13-inch baking dish by lining it with parchment paper. To ensure ease of removal of the bars post-baking, lightly spray the parchment paper with a non-stick baking spray.

In a sizable mixing bowl, combine the room temperature butter, confectioners' sugar, granulated sugar, and pure vanilla extract. Utilize an electric hand mixer on medium speed to achieve a consistent and well-combined mixture.

With caution, introduce the all-purpose flour to the mixture, ensuring to add it in gradually. Continue to mix until the flour is fully integrated. It should be noted that the resulting shortbread mixture may appear crumbly in texture. However, it should maintain its form when pressed together.

Transfer approximately 3-4 cups of the shortbread mixture to the prepared baking dish, pressing it uniformly to form the base layer.

Place the baking dish in the preheated oven and allow the shortbread base to bake for roughly 25 minutes. The end result should reflect a firmly set base with edges that exhibit a golden hue. Once achieved, set the dish aside to facilitate cooling.

In a medium-sized saucepan, introduce the baking caramel bits and the heavy whipping cream. Consistently stir the mixture over medium heat until the caramels have melted completely, forming a smooth sauce.

Gently pour the resulting caramel sauce over the cooled shortbread base, ensuring an even spread that reaches the edges.

Distribute the semi-sweet chocolate chips evenly across the caramel layer.

From the reserved shortbread mixture, use a small scoop to extract portions of the dough. These portions should then be shaped into balls, which should subsequently be flattened into discs. Arrange these discs over the layer of chocolate chips, allowing for slight overlap where necessary.

Place the baking dish back into the oven for an additional 35-40 minutes, or until the top layer of shortbread achieves a golden-brown finish.

Once baked, remove the dish from the oven and set it aside. Allow the Chocolate Caramel Shortbread Bars to cool to room temperature prior to slicing and serving.