Heath Bar Brunch Cake

Directions

Preheat oven to 350℉ (180℃).

Cream butter and gradually add the light brown sugar and sugar.

Blend in flour and ¼ teaspoons salt; mix well.

Reserve 1 cup of this mixture for topping.

Combine buttermilk, baking soda, ⅛ teaspoons 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 to 40 minutes.

Serve with cocoa-flavored whipped cream or with coffee ice cream.