Heat oven to 350°F.

Butter individual skillets (or line 13 x 9 pan with buttered aluminum foil)

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted.

Stir until chocolate is completely melted.

Stir in sugar.

Blend in eggs and vanilla.

Add flour and toffee bits; mix well.

Bake 25-30 min. (35-40 for big pan) or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)

Let cool for 15 minutes and then top with ice cream, caramel sauce and more toffee bits

Place sugar and 1/4 cup water in a saucepan and stir to combine

Bring mixture to a boil over medium-high heat, brushing down the sides of the pan with a wet pastry brush.

Don't stir

Reduce heat to low and simmer until mixture is a rich amber color, approximately 10 minutes. Watch carefully as you don't want it going further than the amber color.

Gradually add the cream while stirring with a wooden spoon.

Add the butter and lemon and stir to comine.

Serve warm

This caramel sauce will keep for a week or two in the fridge