Ingredients

1 1/2 cups confectioners' sugar
1 cup all-purpose flour
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 cup chopped pecans
Topping:
1 cup heavy cream
2 tablespoons granulated sugar
1 cup Heath Bits O' Brickle Toffee Bits

Directions

Preheat oven to 350 degrees F. Lightly
grease a 9-inch square pan.
Stir together confectioners' sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and
butter into flour mixture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over
mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely.
For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in

almond toffee bits. Spread over cake. Cut into squares. Store in refrigerator.