| 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
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”