2 1/3 cups flour
2/3 cups packed light brown sugar
¾ cup (1½ sticks) butter or margarine
1 egg, slightly beaten
2 cups (1 12-oz bag) Semi-sweet chocolate chips
1 cup coarsely chopped nuts
1 can (14-oz) sweetened condensed (NOT evaporated) milk
1¾ cups (1 10-oz bag) SKOR English Toffee Bits

Heat oven to 350° F. Grease 13 x 9 x 2 baking pan.

Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well.

Stir in nuts and 1½ cups chocolate chips; set aside 1½ cups crumb mixture.

Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.

Pour condensed milk evenly over hot crust; top with 1½ cups toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chocolate chips over top.

Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining ¼ cup toffee bits. Cool completely in pan on wire rack.

Cut into bars – about 4 dozen.