Heath Bar Brunch Cake

• 1/2 cup butter
• 11/2 cups firmly packed light brown sugar
• 1/2 cup sugar
• 2 cups flour, sifted
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 slightly beaten egg
• 1 teaspoon vanilla
• 2 Heath bar, 1-1/8oz finely crushed (chilled)
• 3/4 cup pecans, finely chopped
• 6 Heath bar, 1-1/8oz finely chopped, crushed (chilled)

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.

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