Chocolate Chip Cookie Dessert

Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup chopped nuts
3/4 cup English toffee bits or almond brickle chips
3 squares (1 ounce each) semisweet chocolate, chopped
3 tablespoons butter
Directions:
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool completely on a wire rack.
Spread caramel topping over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares. Yield: 16 servings.