Line 13x9x2-inch baking pan with nonstick or regular foil, extending foil over edges of pan; set aside. In medium bowl combine crushed cookies and melted butter. Stir until well combined. Press mixture evenly into prepared pan. Bake in 325°F oven for 5 minutes. Sprinkle toffee pieces, chocolate-covered toffee pieces, semisweet chocolate pieces, pecans, and walnuts evenly atop hot crust. Pour condensed milk evenly over top. Bake for 25 to 30 minutes or until edges are lightly browned (do not overbake). Cool completely in pan on wire rack. Lift up on foil to remove bars from pan. Cut into bars. Store in airtight container at room temperature up to 3 days or freeze up to 3 months. Makes 32 bars.
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