Biscoff Caramel bars

I made these to take to my besties.  I could not for the life of me get the base to brown.  They still tasted good, but prob not as good as they could have. I think maybe I made a half batch in an 8x8 pan. perhaps that had something to do with how they didn't bake properly. I would still make them again.

Biscoff Caramel Butter Bars via The domestic rebel
2 cups (4 sticks) butter, softened to room temperature
1 cup sugar
1 & ½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz) jar salted caramel sauce
1 (14.1 oz) jar Biscoff spread
1 & ½ cups toffee bits

1. Preheat oven to 325F. Line a 13x9" baking pan w foil, extending sides of foil over edges of pan. Spray foil liberally w cooking spray. set aside. (foil is the devil for this recipe.  BE smart and use parchment paper.)

2. In the bowl of stand mixer, mix butter and sugar until creamy and fluffy, about 2 mins. Beat in powdered sugar and vanilla. Lastly, beat  flour til soft dough forms. Press 1/2 dough into bottom of pan. chill remaining dough.

3. Bake crust 15 mins. Remove from oven but keep oven on. Pour caramel sauce evenly over
 base, then pour on Biscoff spread (Nuke few sec in a separate bowl). Crumble  remaining dough evenly over top, trying to cover sauce filling as much as possible. Top liberally w toffee bits.

4. Return to oven and continue baking 25-30 min til golden brown and caramel bubbly. Cool completely before cutting into squares.