Candy bar fan Edie DeSpain of Logan, Utah, suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Quick look
- prep 15 min cook 30 min
- serves 12
Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 chocolate English toffee candy bars (1.4 ounces each), chopped
- 1/4 cup chopped pecans
- 1
In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13 x 9 x 2-inch baking pan.
- 2
Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350°F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
