Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang on the sides.
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat until light and fluffy, about 3-4 minutes.
Add the large egg and almond extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as necessary.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the semi-sweet chocolate chips and toffee bits using a rubber spatula.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow to cool in the pan for about 10 minutes, then lift the bars out using the parchment overhang and cool completely on a wire rack. Cut into squares or bars.
