Directions

• Step 1Preheat oven to 350°. In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until creamy. Add vanilla and beat to combine. Add flour and kosher salt and beat on low speed until just a few dry streaks remain. Add 3/4 cup chips and beat until just combined. 
• Step 2Scrape dough into an 8" tart pan. Using your hands, spread in an even layer and up sides of pan. Place pan on a large baking sheet. 
• Step 3Bake crust until edges are golden and center is just set, 14 to 16 minutes. Let cool completely. 
• Step 4Spread caramel in center of crust in an even layer. Refrigerate until set, at least 1 hour or up to 12. 
• Step 5Meanwhile, place remaining 3/4 cup chips in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour cream over chips, let sit 2 minutes, then whisk until smooth. 
• Step 6Pour ganache over caramel and spread in an even layer. Top with sea salt. Refrigerate until ganache is set, at least 30 minutes or up to 12 hours. 
• Step 7When ready to serve, remove sides of tart pan and slice.