Heath Brunch Coffeecake

Serves: 5
Total Calories: 493


2 cups flour
1/4 pound softened butter
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk (or regular milk with 1 teaspoon vinegar)
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
1/2 package Heath miniatures, approximately 16 bars
1/4 cup chopped pecans or almonds


Blend flour, butter, and sugars. Remove 1/2 cup mixture. To rest, add buttermilk, baking soda, egg, and vanilla. Blend well. Pour into greased and floured 9x13-inch pan. Crush the Heath bars finely; mix with nuts and 1/2 cup of mixture. Sprinkle over top of batter; bake at 350° for 30 minutes.

Note: It’s easier to crush the Heath bars if they are refrigerated first.

Even Easier: Heath Bars come in regular and miniatures, and also “Bites,” all found in the candy section. Toffee baking chips (Heath Bits) can be found in the baking section. Since many recipes were conceived before all these choices were available, we had to do our own hammering to make pieces . . . now it’s your choice.

Nutritional Facts:

Serves: 5
Total Calories: 493
Calories from Fat: 94

This Heath Brunch Coffeecake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

More Recipes from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook:
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