PREPARATION:

1. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
2. Combine dough and flour in large bowl; beat until well blended. Stir in 6 ounces toffee bits. Shape dough by rounded tablespoonfuls into crescent shapes; place 2 inches apart on prepared cookie sheets. Freeze 20 minutes.
3. Preheat oven to 350°F. Bake crescents 9 to 11 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
4. Place butterscotch chips in small resealable food storage bag. Microwave on MEDIUM (50%) 1 minute; knead bag lightly. Microwave and knead at additional 30-second intervals until completely melted. Cut off tiny corner of bag. Drizzle melted chips over crescents; sprinkle with remaining 2 ounces of toffee bits. Let stand until set.