1
										:  Melt chocolate chips with Eagle Brand. Remove from heat; stir in maple extract, toffee bits, coconut and nuts, if using.
								
									  
										2
										:  Spread evenly in parchment paper-lined 8" (20 cm) square pan. Chill 4 hours or until firm.
								
									  
										3
										:  Remove from pan and peel off paper. Cut into squares.