2 c. flour
1 (9 oz.) pkg. coconut almond or coconut pecan frosting mix
1/2 c. firmly packed brown sugar
1/2 c. butter, softened
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
1 egg

TOPPING:

3 (1 1/4 oz.) Heath candy bars
3/4 c. reserved crumb mixture

Preheat oven to 350 degrees. Grease 9 x 13 inch pan. In large bowl, combine first four ingredients; blend at low speed until crumbly. Reserve 3/4 cup of mixture for topping. To remaining mixture add salt, soda, buttermilk, vanilla and egg. Beat 1 minute at medium speed. Pour into greased pan. Combine topping ingredients and sprinkle over batter. Bake 20 to 30 minutes or until toothpick inserted comes out clean.