1/2 c butter, melted
2 c graham crackers crumbs (32 squares), divided
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
12 oz. chocolate chips
14 oz. sweetened condensed milk
1 tbs butter
1 tsp vanilla
Let cookie dough sit out for at least 10 minutes to soften.
Mix together melted butter with 1.5 c graham crackers crumbs and 3/4 c toffee bits. Pour mixture into greased 9 x 13 pan and press evenly until mixture covers bottom of pan. Refrigerate around 15 minutes.
In a 2 quart saucepan, heat milk, chocolate chips and 1 tbs butter over medium heat. Stir frequently until all the chips are melted and mixture is smooth. Remove from heat and stir in vanilla extract. Spread mixture over graham cracker crumb crust.
In another mixing bowl, break up cookie dough and stir in remaining graham cracker crumbs until blended. Crumble mixture as evenly as possible over chocolate layer, and sprinkle remaining toffee bits on top.
Bake at 350 for 25-35 minutes or until golden brown. Cool completely before cutting (if you can resist it!).
From Bakefrostrepeat.com
