3/4 c. unsifted all-purpose flour
1/2 c. sugar
2 tbsp. Hershey's cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. water
3 tbsp. vegetable oil
1 1/2 tsp. vinegar
1/2 tsp. vanilla
2 Skor Toffee candy bars (1.25 oz. each), chopped
Las Vegas Frosting (below)
Additional Skor Toffee candy bar pieces

Combine flour, sugar, Hershey's cocoa, baking soda and salt in small mixer bowl. Add water, oil, vinegar and vanilla; beat 3 minutes on medium speed until thoroughly blended. Stir in Skor Toffee candy bar pieces. Pour batter into paper-lined muffin cups (2 1/2 inches in diameter), filling 2/3 full. Bake at 350 degrees for 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool; frost with Las Vegas Frosting. Garnish with additional Skor Toffee candy bar pieces.

Break Skor candy into pieces grind in food processor.

LAS VEGAS FROSTING:

1 c. confectioners' sugar
3 tbsp. Hershey's cocoa
3 tbsp. butter, softened
2 tbsp. milk
1/2 tsp. vanilla
1 Skor toffee candy bar (1.25 oz.), chopped

Combine confectioners' sugar and Hershey's cocoa in small bowl. Cream butter and 1/2 cup of cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla; beat to spreading consistency. Stir in chopped Skor Toffee candy bar until blended.

Break Skor candy into pieces; grind in food processor.