Heath Bar Torte


Crust:

14 graham crackers, crushed
1/3 cup butter softened

Meringue Filling:

7 egg whites
1 teaspoon cream of tartar
1 1/4 cup sugar

Topping:

2 pints whipping cream
6 Heath Bars, crushed

Directions:

Crush graham crackers stir in softened butter. Spread in greased 9″ x 13″ pan. Set aside.

Beat egg whites and cream of tartar until stiff. Gradually add sugar while continuing to beat egg whites until very stiff. Spread on crust and bake at 250 degrees for 1 hour. Turn off oven and let cool in the oven for another hour.

Set aside 1/2 cup of the crushed Heath bars for on top of cake. Beat whipping cream until stiff.  Fold in remaining Heath bars. Spread on top of cooled meringue. Sprinkle remaining 1/2 cup of Heath bars on top. Refrigerate. Serve chilled.

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