- 1 box Butter Pecan cake mix, preferably Betty Crocker
- 2 eggs
- 1/2 Cup vegetable or canola oil
- 1 Cup pecans, chopped
- 1 bag Heath toffee brickle bits
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or use a Silpat nonstick liner.
In a medium-sized bowl, mix together the cake mix, eggs and oil with a hand mixer. Stir in the pecans and toffee bits. Scoop a generous tablespoons of the dough onto your cookie sheets, spacing two inches apart. Bake 8-10 minutes or until bottoms have browned lightly and the tops are just starting to toast up.
Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.