1/2 c Butter 1 Egg, slightly beaten
1 1/2 c Light brown sugar, packed 1 ts Vanilla
1/2 c Sugar 2 1-1/8oz Heath Bars, finely
2 c Flour, sifted – crushed (chilled)
1/4 ts Salt 3/4 c Pecans, finely chopped
1 c Buttermilk 6 1-1/8oz Heath Bars, finely
1 ts Baking soda – crushed (chilled)
1/8 ts Salt
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.
Yields
16 servings
