Place all ingredients (butter, sugar and creamer) in a large saucepan. Heat over medium heat until mixture begins to boil. (Tip: The mixture will expand as it boils, so go with a large saucepan in this step!)

Reduce heat until mixture is boiling gently. Boil for 15 minutes, or until mixture begins to thicken and turn darker in color.

Remove from heat and let cool for at least 5 minutes.

Preheat oven to 350°F.

Line an 8”x8” pan with parchment paper so that the paper extends over the sides on all sides of the pan. (Tip: This will make it much easier to remove the bars from the pan once baked.)

In a food processor or mini-chopper, pulse the graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir until fully combined.

Press graham cracker mixture into bottom of prepared pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.) Set pan aside.

Using a countertop mixer, cream together the butter and sugars until light and fluffy (~3 minutes on medium-high speed).

Add creamer and flour and mix on low speed until smooth dough forms.

Press about 1/3 of the dough into the pan (on top of the graham cracker crust). Place remaining dough in the refrigerator.

Bake at 350° for 20 minutes.

Remove pan from oven. Pour Caramel Filling into pan. Crumble remaining dough evenly across top of filling.

Return pan to the oven and bake for 35-38 more minutes, or until top begins to turn light golden brown in color.

Remove pan from oven and let cool before slicing and serving. (Tip: Go ahead and slice the bars while they are still warm. It will make removing the bars from the pan much easier!)