1In large bowl, beat butter, shortening, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg product and vanilla. On low speed, beat in graham cracker crumbs just until blended. Stir in chocolate chips and 3/4 cup of the toffee bits. Cover and refrigerate until firm, about 1 hour.
2Line cookie sheet with waxed paper. Roll dough into 1-inch balls; place on cookie sheet. Refrigerate until firm, about 30 minutes. Keep refrigerated.
3Remove several cookie dough balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cookie dough ball no more than halfway. Dip each cookie dough ball into melted candy to cover halfway; tap off excess. Quickly roll coated side in remaining toffee bits. (Reheat candy in microwave if too thick to coat.) Poke opposite end of stick into foam block. Let stand until set. Store loosely covered in refrigerator.