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