HEATH BAR TORTE
CRUST
1 pkg. 1/4 lb. Graham crackers, crushed
1/4 lb. (1 stick) Margarine or butter, melted
MIDDLE LAYER
5 Egg whites
1/2 tsp. Cream of tartar
1 cup + 2 Tbl. Granulated sugar
TOP LAYER
1 (9 oz.) tub Cool whip topping
5 (divided) Heath candy bars, (crushed but not fine) (if frozen first, they crush better)
Mix cracker crumbs and margarine and spread across the bottom of an ungreased 9×13″ pan, patting down to form bottom crust.
Beat egg whites until foamy and add cream of tartar. Slowly add the sugar while continuing to beat until they hold stiff peaks.
Place on top of crust and bake at 350? for 1 hour.
The torte can be frozen at this point for future use.
Combine 3 Heath bars (crushed) with the Cool whip. Place on top of meringue layer.
Sprinkle the remaining 2 crushed Heath bars on top.
Allow to mellow at least overnight. The top layer softens the middle layer and it is a wonderful torte, both visually and is tasty to eat. This has been a family favorite for many years.
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