Ingredients:
2 cups all-purpose flour
1.75 cups firmly packed brown sugar, divided
1/4 teaspoon cinnamon sugar
1.5 cups butter, divided (room temp.)
1 cup chocolate-covered toffee bars, crushed
1 cup semisweet chocolate morsels
Directions:
Put toffee bars in first zip-lock bag and seal. Put that bag in the other zip-lock bag and seal. Wrap the double-bagged toffee in a hand towel, crush with hammer until candy is in small chunks.
Preheat over to 350 degrees. Line the baking pan with heavy-duty aluminum foil, letting the edges extend over the pan.
In the mixing bowl, combine flour, 1 cup of brown sugar and cinnamon sugar. Using a pastry blender, cut 1/2 cup of butter until mixture is crumbly. Press evenly into prepared pan. Sprinkle crushed toffee and chocolate morsels evenly over crust; set aside.
In a medium saucepan, combine 3/4 cup of brown sugar and 1 cup of butter. Bring to a boil over medium heat. Boil for 1 minute. Pour evenly over chocolate morsels. Bake for 20 minutes. Let cool completely. Cut into squares.
