Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.

In a large mixing bowl, cream the softened butter and superfine white sugar together until light and fluffy.

In a separate bowl, whisk together all-purpose flour and salt, then gradually add to the butter mixture.

Press two-thirds of the dough into the baking pan and refrigerate for 15-30 minutes.

Par-bake the crust for about 15 minutes until lightly golden.

In a mixing bowl, combine softened butter, brown sugar, cinnamon, and vanilla for the filling, then spread over the cooled crust.

Roll out the remaining dough and place it over the filling, then sprinkle with turbinado sugar.

Bake for an additional 30-35 minutes until golden brown.

While cooling, prepare the cream cheese frosting and spread over the cooled bars.

Lift out and slice into squares.