Make the Caramel: Heat sugar in a pan over medium heat. Allow it to melt and brown, Stir as needed. Add in the rum and burn off the alcohol. Add the Cream and stir until well blended. Reduce liquid until it becomes a thick caramel. Allow to cool.
Preheat oven to 375.
Mix the flour, baking soda, and salt in a bowl, set aside.
Melt the butter over medium heat. Transfer to a mixer and whisk in the Sugars and vanilla. Add in the eggs, one at a time with the whisk running. Slowly add in the flour mix a bit at a time so that it doesn't fly everywhere. Continue mixing until well incorporated. Then fold in the White Chocolate Chips.
Spray a 9x13 sheet pan or baking dish with pan spray. Sprinkle in turbinado sugar and turn and shake the pan until it is evenly coated with sugar. Fill the pan with batter. Spread it out evenly. Then drizzle the caramel on top. You can swirl the caramel into the batter with a fork or toothpick to make nice designs.
Bake for 25 to 30 minutes until it firms up and gets a nice crust. Allow to cool at least an hour. Then cut into bars.
