3/4 cup butter
3 cups flour
1 1/2 cups packed brown sugar
3/4 cup sugar
1 1/2 cups buttermilk or sour milk
1 1/2 tsp. soda
1 extra large egg
1 1/2 tsp. vanilla
6 toffee candy bars, finely crushed*
1/2 cup chopped pecans
Preparation:
Cut butter into flour and sugars until crumbly. Set aside 1/2 cup. To remainder, add buttermilk, soda, egg and vanilla; beat well. Pour 1/3 of the batter into well greased 9 cup bundt pan. Combine reserved mixture, candy and nuts. Sprinkle 1/3 over batter. Alternate remaining batter and candy nut mixture. Bake at 350° for 35-45 minutes.
*To crush candy bars; place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.
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