Toffee Bar Cake With Praline Sauce
2 cups flour
1 cup packed dark brown sugar
1/2 cup sugar
1 stick butter, softened
1/2 t. salt
1 package chopped Heath bars (baking section)
1 cup chopped pecans
1/2 t. baking soda
1 cup buttermilk
1 t. vanilla
1 1/2 cups packed light brown sugar
2/3 cup light corn syrup
4 tablespoons butter
1 (5 1/2 ounce) can evaporated milk
Beat flour, sugars, butter and salt in a large bowl with a mixer on low speed, until mixture resembles course meal. Remove 1/2 cup of mixture and combine with Heath bars and pecans in a medium bowl. Add buttermilk, egg and vanilla. Beat until just combined. Pour batter into a greased 9 x 13 baking dish. Sprinkle toffee mixture on top. Bake at 350 degrees for 35 minutes or until golden brown on top and a toothpick comes out clean in the center. cool completely in dish. Cut and serve with Praline Sauce.
Combine sugar, corn syrup and butter in a saucepan. Bring to a boil. Remove from heat and cool to lukewarm. Blend in milk. Store in jars in refrigerator until ready to use.
Makes enough for 10-12 servings. 3 1/2 cups of sauce.
This recipe is SO good...I could not stop taking pictures of it on the plate! =)
This recipe was slightly altered, to my specifics...from the KEY INGREDIENTS Le Bonheur Club cookbook. Please order this wonderful cookbook right away...so many wonderful recipes! This cookbook may be ordered at Le Bonheur Club.
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