Nutella Salted Caramel Bars with Nutella Explosion Glaze

2 cups (4 sticks) butter, room temperature

1 cup granulated sugar

1 1⁄2 cups powdered sugar

1 tablespoon extra-strength vanilla plus 1⁄2 vanilla bean scraped out

4 cups flour

1 cup milk chocolate chips

1 jar salted caramel sauce (ice cream topping, usually a 12.25-ounce jar) 2 cups Nutella (chocolate hazelnut spread)

Coarse sea salt for sprinkling on top

1 cup Nutella

5 tablespoons milk

4 tablespoons powdered sugar Preheat oven to 325 degrees. Line a 13-by-9-inch baking pan with foil, bring foil up over edges of pan, then coat foil with vegetable oil spray. This will help in getting the bars out of the pan a bit easier.

In a bowl, beat together the butter and granulated sugar until creamy, about 2 minutes. Beat in powdered sugar and vanilla extract and bean scraping until smooth. Add flour, 1 cup at a time, until combined and soft. Stir in chocolate chips.

Spread half the mixture into bottom of prepared pan, pressing into an even layer. Bake in preheated oven about 15 minutes, or until slightly golden.

Remove from oven but keep oven on.

Pour the salted caramel sauce evenly over crust.

Soften Nutella in microwave about 20 seconds until it is pourable. Pour Nutella evenly over caramel layer.

Using your fingers, break apart the remaining dough over top of the Nutella layer, trying to cover as much of the Nutella and caramel as you can. Sprinkle the top generously with sea salt.

Bake in preheated oven about 25 to 30 minutes or until top is light golden brown and center is just about set. Cool bars completely before cutting into about 1 1⁄2-inch squares.

Heat Nutella, milk and powdered sugar in microwave until melted.

Drizzle Nutella glaze over individual bars, using a spoon or a zipper-lock bag with a corner snipped, which makes for thinner lines when drizzling. (You may not use it all.)