1 ½ C confectioners’ sugar
1 C flour
1 (8 oz.) cream cheese, room temp
½ C butter, room temp
1 C chopped pecans
1 C heavy cream
2 Tbsp. sugar
1 C almond toffee bits
1. Preheat oven to 350 degrees and grease 9-inch pan.
2. In a large bowl, stir together sugar and flour. Using pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the mixture into the prepared pan evenly pour the nuts over, if using, over the dough and bake for 20 minutes.
3. Remove the pan from the oven and allow to cool completely.
4. To make topping, whip the cream and sugar together until stiff. Fold in the toffee bits and spread over the cake.
Cut into squares and refrigerate,