Title: Heath bar brunch cake
 Categories: Cakes, Candy bars
      Yield: 16 Servings
 
    1/2 c  Butter
  1 1/2 c  Light brown sugar, packed
    1/2 c  Sugar
      2 c  Flour, sifted
    1/4 ts Salt
      1 c  Buttermilk
      1 ts Baking soda
    1/8 ts Salt
      1    Egg, slightly beaten
      1 ts Vanilla
      2    1-1/8oz Heath candy bars,
           -finely crushed  (chilled)
    3/4 c  Pecans, finely chopped
      6    1-1/8oz Heath Bars, finely
           - 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.