Chocolate Chip Cookie Dessert

1 16.5-oz chocolate chip cookie dough
½ cup caramel ice cream topping
½ cup cold milk
1 3.4-oz. pkg. instant vanilla pudding
1 8-oz. Cool Whip, thawed
¾ cup chopped nuts
¾ cup toffee bits
3 Tbsp. butter
3 1-oz. squares semisweet chocolate, chopped

Let dough stand at room temp for 5-10 minutes to soften. Press into an ungreased 13x9x2 inch baking pan. Bake at 350 for 14-16 minutes or until golden brown. Cool completely.
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 small saucepan, melt butter over medium heat. Stir in chocolate until smooth. Drizzle over pudding layer. Cut into squares and serve.