Preheat oven to 350 degrees. Combine all shortbread ingredients in food processor and pulse a few times until you get a crumb like mixture.

Line 8 x 8 pan with foil (this helps you pull the bars out easily at the end). Butter the bottom and sides of foil/pan. Pour shortbread mixture into pan and press down to form a layer on the bottom. Bake for 12 minutes. Let shortbread cool for about 15 minutes.

Add chocolate chips and toffee bits to form another layer on top of shortbread crust. Bake for 20 minutes. Remove from oven and place on a towel in the fridge.

While cooling, make the caramel. Mix brown sugar, cream and butter over medium low heat. While cooking whisk gently for 5-7 minutes or until thick. Add in vanilla and whiskey. Cook for another 2-3 minutes.

Turn off heat and cool completely.

Drizzle caramel on bars. Refrigerate for at least 4 hours before serving. Serve warm for a softer gooey bar with ice cream or cold for more of a hard crunch bar.