Sometimes you just want something indulgent.  Chocolate, butter, toffee, butter, shortbread, butter...I think it's safe to call these bars indulgent.  Three layers of goodness to satisfy any craving.  Make these and you will find yourself with lots of new friends.  Or enemies, if you decide to eat them all yourself.

Chocolate Toffee Bars
adapted from Cookies and Cups

Crust:
1/2 cup (1 stick) butter, melted
1 1/2 cups crushed shortbread cookies (I used LornaDoone cookies)
3/4 cup toffee bits (my store was out, so I used chopped up Heath bars)

Middle Layer:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 can (14 oz) sweetened condensed milk
1 tablespoon butter

Top Layer:
1 cup (2 sticks) butter, room temperature
1/2 cup white sugar
1 cup (packed) light brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup toffee bits

Preheat oven to 350 degrees.

To make the crust, combine melted butter, shortbread cookie crumbs and 3/4 cup toffee bits in a 9" x 13" pan.  Press evenly into the bottom of the pan.  Bake crust for 10 minutes, then remove from oven and let cool on a wire rack.

While the crust is baking, make the top layer:  Beat butter and sugars until smooth.  Add eggs and vanilla and beat until light and fluffy.  Add flour, salt and baking soda and stir until just combined.  Stir in 1 cup chocolate chips and and 1 cup toffee bits.  Set aside.

Now make the middle layer:  Combine chocolate chips, peanut butter chips, sweetened condensed milk, and butter in a saucepan.  Heat over low heat until melted, stirring frequently.

Pour the middle layer over the crust and spread evenly.  Drop spoonfuls of the top layer evenly over the top.

Bake 25-30 minutes, or until top layer is set.  Let cool completely before cutting into squares.