• Preheat oven to 350° F.  Cut parchment paper long enough to line the bottom of a 9" x 13" baking dish while leaving about 3 inches of parchment overhang on both sides.  (This will allow for easier unmolding.) Set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar. Add eggs one at a time, mixing until eggs are fully incorporated.  Scrape down bowl as needed.
• Add flour in three additions. Mix on low speed until combined. Add toffee, almonds, and chocolate chips. Fold to combine until evenly distributed.
• Transfer dough to prepared baking dish. Press dough into an even layer. Bake for 25-30 minutes until the top is golden brown and the edges of the cookie have begun to pull away from the sides of the dish.  Let cool in dish for 10-15 minutes before unmolding.  Remove from dish and cool to room temperature on wire rack.
• Cut into wedges (or desired shape) once cookie has cooled to room temperature.  Drizzle chocolate on top and allow chocolate to set up before serving.

Chocolate Drizzle:

• Melt dark chocolate in the microwave at half power for 20 second intervals until melted, or melt over a double boiler. Stir until smooth.
• Melt white chocolate using the same method. Be careful no to overheat white chocolate.
• Place melted chocolates in parchment bags (or piping bags), or use a spoon to drizzle chocolate over bars.