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 tsp. | baking soda | | 1 tsp. | vanilla extract | | 3 | chocolate English toffee candy bars (1.4 oz. each), chopped | | 1/4 cup | pecans, chopped |
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Instructions
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 13x9x2-inch baking pan. 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.
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