Chocolate Chip Toffee Bars

I took these bars (along with these cheesecakes) to a church activity and everyone loved them. I've made them twice now and I'm sure I'll be making them again.
The recipe is from My Kitchen Cafe which is probably my favorite food blog to get recipes from. The only thing I changed is that the recipe said to use softened butter but usually when making a crust that you cut butter in with a pastry blender you use really cold butter. So I used cold butter and it worked perfectly. You could probably do either way though. (And I also didn't put nuts in but I'm sure they would taste good in them.)

Chocolate Chip Toffee Bars

• 2 1/3 c. Flour
• 1/4 t. salt
• 2/3 c. brown sugar
• 3/4 c. butter (1 1/2 sticks)
• 2 eggs, slightly beaten
• 2 c. semi-sweet chocolate chips, divided
• 1 c. coarsely chopped nuts (optional)
• 1 can sweetened condensed milk
• 1 package toffee bits, divided

Preheat oven to 350 degrees. Line a 9X13 pan with aluminum foil and spray with non-stick cooking spray. Whisk together flour, brown sugar, and salt. Cut in butter with a pastry blender or fork until the mixture is crumbly. Add eggs and mix well with a wooden spoon or your hands. Mix in 1 1/2 c. of the chocolate chips and the nuts. Set aside 1 1/2 c. of the dough mixture. Press the remaining dough into the prepared 9X13 pan. Bake for 10 minutes. Pour the sweentened condensed milk evenly over the crust. Top with all but 1/3 of the toffee bits. Place pieces of remaining dough over the top. Sprinkle with remaining 1/2 c. chocolate chips. Bake for 25-30 more minutes, or until golden brown. Sprinkle the remaining toffee chips on top. Cool completely before serving.