1. Bake the brownies in a 9×13 pan according to package directions or your favorite recipe, then let them cool completely and cut them into small bite sized cubes.

2. In a large chilled mixing bowl, combine the cold heavy whipping cream, granulated sugar, and 1 teaspoon vanilla extract, then beat with a mixer until stiff peaks form and set the whipped cream aside.

3. In a separate bowl, beat the softened cream cheese, powdered sugar, and remaining 2 teaspoons vanilla extract until very smooth and fluffy, scraping down the sides of the bowl as needed.

4. Gently fold about 1 1/2 cups of the whipped cream into the cream cheese mixture until it becomes a light, silky cheesecake cream and set it aside.

5. If your caramel sauce is not already salted, stir in the flaky sea salt to taste, and warm the caramel slightly if needed so it pours in slow ribbons rather than clumping.

6. To assemble the trifle, place a layer of brownie cubes in the bottom of a large trifle dish or clear glass bowl, then drizzle generously with salted caramel sauce.

7. Spoon a thick layer of the cheesecake cream over the caramel soaked brownies and smooth the top gently with a spatula.

8. Repeat the layers of brownies, salted caramel, and cheesecake cream until you reach the top of the dish, finishing with a layer of the remaining whipped cream.

9. Drizzle more salted caramel over the whipped cream, then sprinkle the chopped chocolate caramel candy bars and a pinch of extra flaky sea salt over the top.

10. Cover the trifle and refrigerate for at least 2 hours, or up to overnight, before serving so the layers can set and the flavors meld together.