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1
Combine flour and baking soda.
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2
Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended.
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3
Gradually beat in flour mixture.
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4
Remove half the dough; place in medium bowl.
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5
Add toffee bits; mix well.
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6
Set aside.
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7
Add melted chocolate to remaining dough; mix well.
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8
Divide each dough into 2 equal pieces.
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9
(You should have 2 white and 2 chocolate pieces.)
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10
Roll 1 dough piece into 6-inch log on lightly floured surface; wrap tightly in plastic wrap.
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11
Repeat with remaining dough.
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12
Refrigerate 1 hour.
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13
Cut 1 white dough log lengthwise in half, then cut each piece lengthwise in half again.
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14
(You should have 4 pieces of white dough.)
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15
Repeat with 1 log of chocolate dough.
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16
Place 1 each white and chocolate dough piece, with short ends together, on work surface.
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17
Cover chocolate strip with remaining white strip, then cover white strip (on bottom) with remaining chocolate strip.
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18
Gently press strips together to form log.
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19
Wrap tightly in plastic wrap.
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20
Repeat with remaining dough pieces to form 3 more logs.
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21
Freeze 30 min.
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22
or until firm.
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23
Heat oven to 350 degrees F. Cut each log into 20 slices, each about 1/4 inch thick.
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24
Place, 2 inches apart, on parchment-covered baking sheets.
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25
Bake 11 to 13 min.
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26
or until lightly browned.
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27
Cool on baking sheet 2 min.
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28
Remove to wire racks; cool completely.
