6 egg whites
1 3/4 c. sugar
3/4 tsp. cream of tartar
1 tsp. vanilla
12 Heath candy bars, ground or crushed
1 pt. heavy cream, whipped
1/3 c. sugar
1 tsp. vanilla

(Or 1 bag Heath Bits of Brickle plus some shaved sweet chocolate.)

(Make day before or 5 hours ahead.)

Beat the egg whites until foamy. Add cream of tartar and beat in the sugar, adding the sugar in small portions, beating well after each addition. Add vanilla, blending in well.

Line 2 (9x13 inch) pans with foil. Divide meringue in half and spread half in each of the 2 pans. Bake at 350 degrees for 40-45 minutes. Remove from pans and cool in foil. Remove foil from cooled meringues and place one back in pan.

Grind or finely crush candy bars; whip cream, adding sugar and vanilla as it thickens. Fold candy into cream and spread half on meringue in pan. Place other meringue on top and spread with remaining candy-cream. Cover and refrigerate. Cut in squares and serve with dollop of whipped cream and cherry. (This will keep several days, refrigerated.)