Let the roll of cookie dough sit out for approx 10 minutes to soften.
Heat oven to 350 degrees and grease 13 x 9 baking dish.
In a medium mixing bowl, stir together 1/2 cup melted butter, 1 1/2 cups graham cracker crumbs and 3/4 cup of the toffee bits. Pour mixture into greased pan and press evenly until the mixture covers the bottom of the pan. Refrigerate for 15 minutes.
In a 2 qt saucepan, heat the condensed milk, most of the chocolate chips and 1 TBLS butter over medium heat. Stir frequently until the chips melt and the mixture is smooth. Remove from heat and immediately stir in 1 tsp vanilla extract.
Spread the fudge mixture over the graham cracker crust.
In another medium mixing bowl, break up the softened cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture over the chocolate layer and sprinkle the top with the rest of the toffee bits and the extra chocolate chips.
Bake for 25 – 35 minutes or until golden brown. Cool for two hours before cutting.