6 egg whites
2 tsp. vanilla
1/2 tsp. cream of tartar
Pinch salt
2 1/2 c. sugar
1 pt. whipping cream or lg. 16 oz. Cool Whip
6 (3/4 oz. size) Heath candy bars, crushed

Beat egg whites, vanilla, cream of tartar and dash of salt to soft peaks; add 2 cups of sugar. Beat until very stiff.

Draw 2 circles approximately 8-9 inch in diameter on brown grocery bags. Place papers on cookie sheet. Spread meringue evenly within circles. Bake for 1 hour at 275. Then turn heat off and leave meringue in oven without opening oven door for at least two hours.

Whip cream, adding dash of salt and 1/2 cup of sugar. Reserve 1 tablespoon of crushed candy; fold remaining candy into whipped cream and spread 1/2 of mixture on one meringue circle, place 2nd meringue on top and spread remaining mixture on top and sprinkle reserved candy on top and refrigerate for 8 hours.