Fudgey Chocolate Chip Toffee Bars

1/2 c butter, melted
2 c graham cracker crumbs
1 pkg (8oz) Heath Bits 'o Brickle toffee bits
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
2 c semi-sweet chocolate chips
1 can (14 oz) Eagle Brand milk
1 tbsp butter
1 tsp vanilla

• Heat oven to 350 (325 for dark nonstick pan).
• Spray bottom of 9x13 pan with Pam.
• In medium bowl, stir 1/2 c melted butter, 1.5 c graham cracker crumbs & 3/4 c toffee bits.
• Press mixture evenly in bottom of pan. Refrigerate 15 minutes or until firm.
• Meanwhile let cookie dough stand at room temperature for 10 minutes.
• In 2 qt sauce pan, heat chocolate chips, milk & 1 tbsp butter, stirring frequently until mixture is smooth.
• Remove from heat.
• Stir in vanilla.
• Spread mixture over graham cracker crust.
• In medium bowl, break up cookie dough.
• Mix in 1/2 c graham cracker crumbs until well blended.
• Crumble mixture evenly over chocolate layer.
• Sprinkle with remaining 3/4 c toffee bits.
• Bake 25-35 minutes until golden brown.
  
• Let cool completely.