Cut butter into flour and sugars until crumbly. Set aside half c. To remainder, add buttermilk, soda, egg and vanilla; beat well. Pour one third batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter and candy nut mixture. Bake at 180ºC or 35-45 min. To crush candy bars: place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin.