TOFFEE COFFEE CAKE
1 stick butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 cups flour
7 1/2 oz brickle pieces
1 tsp baking soda
1 egg
1 tsp vanilla
1 cup buttermilk
1/2 cup chopped pecans

Cream the butter, sugar & brown sugar in a bowl until light. Stir in the flour & 1/2 cup of the brickle pieces. Remove 1/2 cup of the mixture & set aside. Add the baking soda, egg, vanilla & buttermilk to the remaining mixture & stir well. Pour into a greased & floured 9x13" baking pan. Top with the reserved brown sugar mixture, remaining brickle pieces & pecans. Bake at 350° (preheated) for 30 minutes or until golden brown. NOTE: If you don't have buttermilk, add 1 TBL white vinegar or lemon juice to 1 cup of whole milk & let stand for 10 minutes before using.