Heat oven to 250 degrees. Beat egg whites in small bowl until foamy. Add salt and cream of tartar; continue beating until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. When meringue is stiff and white fold in chocolate, nuts and candy.

Drop by teaspoons about 1 1/2 inches apart on greased cookie sheets. Bake 30-40 minutes (until they crack).