1
: Line 8-inch (2L) baking dish with parchment or waxed paper; set aside.
2
: Combine brown sugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, milk chocolate chips and butterscotch chips until marshmallows and chocolate melt and blend. Stir in toffee bits.
3
: Pour into prepared dish. Chill until set, 4 hours or over night. Cut into 1-inch (2.5cm) squares. Store in refrigerator in sealed container.