Chocolate Chip Toffee Fudge Cookie Bars

Crust:
2 c. graham cracker crumbs
1/2 c. butter, melted
Fudge layer:
14 oz. can Eaglebrand milk
12 oz. pkg. semi-sweet chocolate chips
1 T. butter
1/2 bag Heath toffee bits
Cookie Layer:
3/4 c. butter
2 T. milk
1 T. vanilla
1 1/4 c. brown sugar
1 egg
1 3/4 c. SR flour
1/2 t. cinnamon
12 oz. pkg. milk chocolate chips
1/2 bag Heath toffee bits

Combine melted butter with graham crackers and press into bottom of sprayed 9x13 pan. Combine Eaglebrand, semi sweet chips, and butter in saucepan and stir over medium heat until smooth. Pour over crust. Spread out over crust. Sprinkle Heath bits over top. Combine butter, brown sugar, milk & vanilla until smooth. Beat in egg. Add flour and cinnamon. Fold in milk chocolate chips. Spread over fudge layer. Sprinkle with remaining Heath bits. Bake at 350 degrees for 30-35 minutes. Cookie dough may still look undercooked. Allow to cool completely before cutting into bars. Good served warm with a big glass of milk. *These are very rich!