Spread corn chips in a greased 0x13-inch baking pan.
In a medium saucepan over medium heat, bring corn syrup and sugar to a boil. Whisk and boil until the sugar is dissolved. (Approximately 1 minute.)
Remove from the heat and stir in the peanut butter. Stir until smooth.
Evenly pour over the corn chips.
Sprinkle the toffee bits over the top while the mixture is still warm. (This step is optional.)
Melt the chocolate in a ziptop bag in the microwave in 30-second increments. Mash until smooth. Snip the corner with scissors and drizzle over the corn chips. Allow the bars to cool completely before cutting.
Store on the counter in an airtight container.
I seen bags range from 9.75 to 10.5 ounces. Not sure why but either size will work.