2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts (walnuts or pecans)
1 can (14 oz.) Eagle Brand Sweetened Condensed milk
1 3/4 C. Skor English Toffee bits, divided (I use Heath since Skor is hard to find)

Heat oven to 350 degrees. Grease a 13×9 baking pan. In large bowl, stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg and mix well. Stir in 1 1/2 C. chocolate chips and the nuts. Reserve 1 1/2 C. of this mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour Sweetened Condensed milk evenly over hot crust. Top with 1 1/2 C. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 C. chocolate chips over the top. Bake for 25-30 minutes or until golden brown. Sprinkle remaining 1/4 C. toffee bits over the top. Cool completely and cut into bars. Makes about 36 bars

*I usually use the fat-free Sweetened Condensed milk and it works fine. I’ve used Heath toffee bits with chocolate or just the plain English toffee bits and both are fine but the ones without chocolate will be closer to the original recipe.