1 stick butter (room temperature)
1 c. brown sugar
1/2 c. white sugar
2 c. flour (all purpose)
1 egg
1 c. buttermilk or sour cream
1 tsp. baking soda
1 tsp. vanilla
5 to 6 Heath Bars
1/2 c. nuts, if desired

Blend the butter, brown sugar, white sugar and flour using a pastry blender until well blended and crumbly. Reserve 1/2 cup for topping. Add soda to buttermilk. Add the egg, milk and vanilla to the flour mixture. Mix well. Pour mixture into well greased 8 x 12 inch pan.

Sprinkle topping evenly over batter. Break up Toffee Bars, scatter over topping. Bake at 350 degrees for 25 to 30 minutes.

During baking toffee bars should stay on top and not sink to pan bottom. If this does happen, add more flour when you next bake the cake.