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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream. Ingredients:
1/2 cup butter or margarine, softened |
1 cup packed brown sugar |
1/2 cup sugar |
2 cups king arthur unbleached 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 |
Directions:
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-in. x 9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
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