Based on a coffee cake recipe by Nora Klinefelter found in the Galena Gourmets Cookbook

• 1 Cup Brown Sugar
• 1/2 Cup Granulated White Sugar (not powdered sugar)
• 1 stick butter (1/2 Cup), chilled
• 1 teaspoon vanilla
• 2 Cups flour (unsifted)
• 1/4 teaspoon salt
• 1 Cup Buttermilk
• 1 teaspoon baking soda (comes in the orange box; baking POWDER comes in a can)
• 1 egg, beaten
• 4 oz Heath Bar toffee bits for baking (no chocolate)
• 1/2 to 2/3 Cup chopped pecans
• 1 to 1-1/2 Cup mini chocolate chips

Preheat the oven to 350 degrees F.

Grease 24 muffin cup tins and insert paper liners.

Mix the sugars, butter, vanilla, flour and salt as if it were pie dough: cut the cold butter into smaller pieces then mash into dry ingredients with a pastry blender. Remove 1/2 Cup of this dry mix and set it aside.

In a separate bowl, mix the buttermilk, soda, and beaten egg. Add to the dry mix and stir with a spoon.

In a third bowl, mix the toffee bits, pecan pieces and mini chocolate chips. Remove 1/2-2/3 Cup of this candy mix and add to the 1/2 Cup of dry pie dough mix. This will be your topping.

Pour the remaining candy mix into the cupcake batter and stir well.

Add 2-2.5 Tablespoons of the batter to each muffin cup. Top with a scant 1 Tablespoon of the topping.

Bake for 20 minutes.

Carlyn Foshee Chatfield

Many thanks to Mrs. Klinefelter for the original recipe! Mrs. Klinefelter was of my mom’s Garden Club friends and my mom made her Heath Bar Coffeecakes several times each year; it was always a treat.