Heath Bar Brunch Cake – Breakfasts

1/2 c Butter

1 1/2 c Light brown sugar, packed

1/2 c Sugar

2 c Flour, sifted

1/4 ts Salt

1 c Buttermilk

1 t Baking soda

1/8 ts Salt

1 Egg, slightly beaten

1 t Vanilla

2 1-1/8oz Heath Bars, finely

– crushed (chilled) 3/4 c Pecans, finely chopped

6 1-1/8oz Heath Bars, finely

– crushed (chilled)

Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture

for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with

additional 6 crushed Heath bars. Bake for 35 – 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream.