- 1 box Betty Crocker®Gluten Free yellow cake mix
- 1/2 cup butter, softened
- 1 Tbsp vanilla bean paste or 2 teaspoon vanilla
- 1 egg
- 1 Tbsp milk (almond, coconut, rice) or water
- 1/4 cup pecan pieces
- 1/4 cup Heath brand Milk Chocolate English Toffee Bits
Extra Toffee Bits to sprinkle on top. ** Optional: Melt 1 cup GF chocolate chips with 1 tsp shortening in microwave and frost prior to sprinkling toffee chips.
Line a large baking sheet with parchment paper and preheat oven to 350 degrees.
Combine all ingredients with hand mixer and drop by heaping Tablespoon onto parchment paper lined baking sheet. Bake for 9-10 minutes. Remove from oven and sprinkle each with a few Toffee Bits just as you remove from the oven. Allow to cool 3 minutes before transferring to baking rack to finish cooling.
** Optional Frosting: Don’t sprinkle the toffee bits upon removing…allow to cool on pans for 3 minutes before transferring to cooling rack. Once completely cool, frost with the melted chocolate and sprinkle the toffee bits over top. Allow the frosting to harden before storing.