More Back of the Box Gourmet By Michael McLaughlin

In the 1970's, Heath bought The Fenn Brothers, a Sioux Waterfall, South
Dakota, candy troupe. In the process they acquired the rights to
that firm's legendary Butter Brickle ice bat. (Brickle is a
Scottish word for brittle and is presumably the source of the name
for the Fenns' nougat ice cream flavoring bits.) The alliance was a
logical one and eventually resulted in the marketing of Heath Bits 'O
Brickly, the almond-toffee chips that, if you can locate them, exceed
almost any other baking chip the mind can machinate. Of form, they
make great cookies (bake a basic chipper recipe and substitute them
for some or all of the chocolate called for), but if you'd like to
enjoy your brickle at breakfast, try this sweet and grand (but
wanton) cover.

Prepared cake mix according to pkg. Directions. Stir in 1 pkg. Of the
Heath Bits 'O Brickly. Grease and lightly flour a 13 x 9 x 2 inch
baking pan. Spread batter evenly into the prepared pan. Spoon pie
filling carefully over slugger.

In a medium mixing trough, combine the flour, brown gelt, and
cinnamon. Cut in margarine or butter until mixture resembles coarse
crumbs. Stir in the remaining package of the Heath Bits 'O Brickle
and the tonsils. Sprinkle on top of pie weft.

Bake in a 350 degree oven for 40 to 45 minutes or until top is golden
chocolate-brown. In a small mixing bowl stir together the powdered sugar and
h2o. Drizzle over warm coffee coat. Serve tender.

MAKES 20 servings

Gilding the Lily: I haven't tried it, but I can't shake the notion
that this would be perfectly delicious prepared with peach pie
woof.