Heath Bar Cake

I saw this on Mel's Kitchen Cafe awhile ago, but we have been avoiding treats at our house since the holiday overload and the extra pounds that came with that overload.  I thought this recipe looked great.  I finally broke down and made this for a family night treat.  It was super easy and was done in no time.  I was of course going to have all the will power in the world and not eat any.  Ha Ha!  I of course couldn't resist taking a bite.  It was so worth it!!!!  I couldn't stop at one bite.  The cake part is really moist and the top has a great crunch!  This is definitely a keeper.

1 cup packed light brown sugar
1/2 cup granulated sugar
2 cups flour
8 tablespoons (1 stick) butter, softened
1 cup buttermilk (I used 1 C. of milk mixed with 1 T. of lemon juice)
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
5-6 chocolate covered toffee bars, chopped (I just used the chopped toffee bits from the baking aisle)

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.  In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.  Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. It will still be delicious.