6 egg whites
1 3/4 c. sugar
1 pt. whipping cream
1 tbsp. sugar
1/2 lb. Heath candy bars, crushed

Beat egg whites until stiff. Add sugar slowly, about 10 minutes of beating. Pour into 2 (9x13 inch) foil lined pans. Bake 45 minutes at 325 degrees. Cool. Remove meringue and foil from pan.

Beat whipping cream with 1 tablespoon sugar. Fold in crushed candy bars. Spread over top of meringue. Place other meringue on top. Cover and refrigerate overnight.

Serves 12. Keeps well in refrigerator.