| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 16 | Servings | |
INGREDIENTS
| 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 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1 | Egg, slightly beaten | |
| 1 | ts | 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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