Ingredients
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2 cups all-purpose flour
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1 cup packed dark brown sugar
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1/2 cup sugar
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1/2 cup unsalted butter, room temperature
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1/2 teaspoon salt
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4 (1 1/2 ounce) chocolate-covered english toffee bars, chopped (about 1 cup)
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1 cup chopped pecans
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1 teaspoon baking soda
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1 cup buttermilk
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1 teaspoon vanilla extract
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1 large egg
Instructions
- Preheat oven to 350°F.
- 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.