Instructions

• Preheat oven to 350°F. Line a 9×9-inch square pan with foil, leaving an overhang on two sides for easy removal, and spray the foil with cooking spray.
• If the 8.25 ounces of chocolate chip cookie dough is very firm, let it sit at room temperature about 10–15 minutes to soften slightly. Break the dough into pieces and press it evenly into the bottom of the prepared pan to form a uniform crust.
• Evenly sprinkle ¾ cup (128 g) white chocolate chips, ¾ cup (128 g) semi-sweet or milk chocolate chips, ¾ cup (120 g) toffee bits, and ¾ cup (123 g) chopped nuts over the cookie-dough crust.
• Pour ⅔ cup (208 g) sweetened condensed milk evenly over the top so it covers the chips/toffee/nuts as much as possible.
• Bake in the preheated 350°F oven for 24–27 minutes, until the edges are golden brown and the center is mostly set (no longer liquid).
• Remove from the oven and cool completely in the pan on a wire rack. Use the foil overhang to lift the bars from the pan, then cut into squares.
• Store the bars in an airtight container for up to 3 days, or freeze in a single layer for up to 1 month.