1/2 c Butter, melted
2 c Graham Cracker crumbs (32 squares)
1 bag (8 oz) Heath Bits O' Brickle Toffee Bits
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (12 oz) Hershey's semi-sweet chocolate baking chips
1 can (14 oz) Eagle Brand sweetened condensed milk
1 T Butter
1 t Vanilla
Heat oven to 350 degrees. Spray bottom only of 13x9 inch pan with no stick cooking spray.
In medium bowl, stir 1/2 c melted butter, 1 1/2 c of the cracker crumbs and 3/4 c of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
Meanwhile, let the cookie dough stand at room temperature for 10 mintues to soften. In 2 quart sauce pan, heat chocolate chips, milk and 1 T butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat and stir in vanilla. Spread mixture over cracker crust.
In medium bowl, break up cookie dough. Mix in remaining 1/2 c cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 c toffee bits.
Bake 25-35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer.
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