Heath Bar Meringue Dessert - cooking recipe

Ingredients

6 egg whites
1 3/4 cups white sugar
1 pint whipping cream
1 teaspoon vanilla
2 Heath candy bars or (8 ounce) bags toffee pieces

Preparation

Chill the candy.
Chill the bowl and beaters for the cream.
Make 2 meringues.
Beat 3 whites with 3/4 cup plus 2 T sugar for each one.
Spread each meringue on waxed paper to make two 9\" by 12\" layers.
Bake at 325 for 45 minutes.
Remove paper and cool completely.
Chop the bars to small bits.
Beat the cream and vanilla.
Make 2 layers.
Place one meringue on serving tray.
Spread half the whipped cream on top.
Sprinkle half the candy on top of the cream.
Repeat for second layer.
Chill overnight.
Cut into 16 pieces.