6 egg whites
1/2 tsp. cream of tartar
2 tsp. vinegar
1 1/2 c. sugar
1 to 2 tsp. vanilla

Beat egg whites on medium speed until foamy. Add cream of tartar and vinegar. Continue beating on high until whites stand in peaks. Add sugar, 2 tablespoons at a time. Beat until sugar is dissolved, after each addition. Draw 2 (9 inch) circles on heavy brown paper (I use 9 inch cake pan to draw circle). Fill circles with meringue, leaving edges slightly higher. Bake at 250 to 275 degrees for 1 hour or until lightly browned.

FILLING:

1 pt. whipping cream or 8 oz. Cool Whip
8 (1 1/2 oz.) toffee and chocolate candy bars
Whip cream or thaw Cool Whip

Chill and crush candy bars. Mix into cream, saving 2 to 3 tablespoons to sprinkle on top. Cover 1 meringue with cream mixture. Pat other meringue on top and cover with cream mixture. Sprinkle saved candy over top. Refrigerate at least 2 hours before serving. Slice like pie. Serves 8.