Post by Mark on Jul 30, 2017 2:13:18 GMT
This recipe came from The Harmony House Inn, New Bern, NC by way of food.com
Yield: 16 Squares
Ingredients
- 2 cups all purpose flour
- 1 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 teaspoon salt
- 4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
- 1 cup chopped pecans
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (177°C).
- Butter 13x9x2-inch glass baking dish and set aside.
- Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
- Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
- Set aside.
- Stir baking soda into remaining butter-sugar mixture in large bowl.
- Add buttermilk, egg and vanilla, beating until just combined.
- Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter.
- Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
- Cool completely in baking dish.
- Cut into 16 squares.
- (Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.