Fudgy Chocolate Chip-Toffee Bars

½ cup butter – melted
2 cups graham cracker crumbs (32 squares)
1 (8oz) bag of Heath toffee bits
1 roll (16.5oz) refrigerated chocolate chip cookies
1 bag (12oz) semi-sweet chocolate baking chips
1 can (14oz) sweetened condensed milk
1 table spoon butter
1 ½ teaspoons vanilla

Heat oven to 350*. Spay bottom of 9x13 with PAM.

In medium bowl, stir ½ cup melted butter, 1 ½ cup crackers crumbs and ¾ cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.

Meanwhile, let cookie dough stand at room temperature for about 10 minutes to soften. In a 2 quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.

In a medium bowl, break up cookie dough, mix in remaining ½ cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining ¾ cup toffee bits.

Bake 25-35 minutes until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer.