Ingredients:
- 1 pkg. (52g) Rolo or Caramilk bar
- 4 oz. bittersweet or semi-sweet chocolate, chopped
- 2 oz. unsweetened chocolate, chopped
- 1/2 cup butter, cubed
- 1 cup granulated sugar
- 1 tsp. vanilla
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup chopped toasted pecans
- 1/4 tsp. baking powder
- Pinch of salt
- 2 tbs. butterscotch sauce

Instructions:
1. Line 8-inch square metal cake pan with parchment paper, leaving overhang for handles.

2. In heavy saucepan, melt together bittersweet and unsweetened chocolates and butter over low heat., stirring. Let cool slightly. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time until shiny.

3. In a bowl, whisk together flour, half the pecans, baking pwder and salt; gently stir into chocolate mixture until well combined. Scrape into prepared baking pan. Drizzle with half of the butterscotch sauce. Scatter remaining pecans and broken up chocolate candy bar. Drizzle with remaining sauce.

4. Bake in centre of oven at 350F until a toothpick comes out of the cake clean, about 55 minutes. Let cool in pan on rack. Trim edges and cut into squares.