Heath Bar Toffee Coffee Cake - cooking recipe

Ingredients

2 cups flour
1 cup dark brown sugar (well packed)
1/2 cup white sugar
1/2 cup butter, room temperature (no substitutes!)
1/2 teaspoon salt
5 (1 1/2 ounce) Heath candy bars, chopped (or use 1-1/2 cups Skor toffee bits)
3/4 cup mini chocolate chip
1 1/2 cups chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
2 teaspoons vanilla

Preparation

Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
Add in buttermilk, egg and vanilla; beat until JUST combined.
Transfer to prepared baking dish.
Sprinkle with reserved toffee topping evenly over batter.
Bake for about 35 minutes, or until golden brown and the cake tests done.
Cool completely in baking dish and cut into squares.