Ingredients:
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups flour
1 cup buttermilk
1 eggs
1 teaspoon baking soda
1 teaspoon vanilla
3 chocolate-covered english toffee bars, chopped ( such as Heath or Skor)
1/4 cup chopped pecans
Directions:
In mixing bowl, blend butter, sugars and flour; set aside 1/2 cup.
To remaining butter mixture, add buttermilk, egg, baking soda and vanilla.
Mix well, pour into greased 13×9-inch pan.
Mix chopped candy bars and pecans with reserved butter mixture.
Sprinkle over coffee cake.
Bake at 350 F for 30 minutes, or until pick comes out clean.
Servings: 12
Time preparation: 10 min.
Time total: 40 min.