1/2 c  Butter
1 1/2 c  Light brown sugar, packed
1/2 c  Sugar
2 c  Flour, sifted
1/4 ts Salt
1 c  Buttermilk
1 ts Baking soda
1/8 ts Salt
1    Egg, slightly beaten
1 ts Vanilla
2    1-1/8oz Heath Bars, finely
- crushed  (chilled)
3/4 c  Pecans, finely chopped
6    1-1/8oz Heath Bars, finely
- crushed (chilled)

Preheat oven to 350~F. Cream butter and gradually add the light brown sugar
and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this
mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and
vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped
Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup
reserved topping, then with the pecans. Top with additional 6 crushed Heath
bars. Bake for 35 – 40 minutes. Serve with cocoa-flavored whipped cream or
with coffee ice cream.