1
: Combine flour, powdered sugar, cocoa and baking soda, cut in butter until mixture is crumbly. Press into bottom of parchment paper-lined 13x9" (3.5 L) baking pan. Bake in preheated 350°F (180°C) oven 15 minutes.
2
: Beat cream cheese until fluffy. Add Eagle Brand, eggs and vanilla; beat until smooth. Stir in 2/3 cup (150 mL) toffee bits. Pour mixture over hot crust.
3
: Bake 25 minutes or until set and edges just begin to brown.
4
: Remove from oven. cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Chill 4 hours. Cut into bars.