Yield: 16 servings
Measure | Ingredient |
---|---|
½ cup | Butter |
1½ cup | Light brown sugar, packed |
½ cup | Sugar |
2 cups | Flour, sifted |
¼ teaspoon | Salt |
1 cup | Buttermilk |
1 teaspoon | Baking soda |
⅛ teaspoon | Salt |
1 \N | Egg, slightly beaten |
1 teaspoon | Vanilla |
2 \N | 1-1/8oz Heath Bars, finely crushed (chilled) |
¾ cup | Pecans, finely chopped |
6 \N | 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 ¼ ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, ⅛ 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.