6 egg whites
1 3/4 c. sugar
1 pt. whipping cream
1 tbsp. sugar
12 Heath bars

Beat egg whites until stiff. Add sugar slowly. Pour into two 9 x 13 inch foil lined pans. Bake 40-45 minutes at 325 degrees. Cool. Lift foil and remove one meringue; replace in pan. Beat whipping cream with 1 tablespoon sugar. Crush bars and fold into cream. Pour half cream mix onto one meringue shell. Place other shell on top and cover with rest of cream and candy mixture. Cover and refrigerate overnight. Keeps well in refrigerator.