"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

CHOCOLATE TOFFEE MERINGUE Recipe

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This recipe for CHOCOLATE TOFFEE MERINGUE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 Heath Bars, crushed (frozen)
6 egg whites
1 3/4 c. sugar
1 tsp. vanilla
2 pkg. Dream Whip (not cool whip)
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 325.

Beat egg whites until stiff. Add sugar and vanilla. Continue to beat until thick. Line two cookie sheets with foil. "Mark off" a space approximately 10 X 7 on each sheet. Divide the egg mixture equally between the two pans and spread into two identically sized rectangles. Bake at 325 for 40 - 45 minutes.

Remove from oven and let meringue cool. Carefully pick up pieces, turn over and peel away foil. Place one piece on a flat serving dish, and set the second piece aside. Prepare both packages of dream whip, according to package directions. Spread 1/2 Dream Whip on the meringue, then sprinkle with 1/2 crushed Heath Bars. Invert 2nd (reserved) meringue on top of first. Cover the stack with remaining dream whip and sprinkle with Heath bars. Chill for at least 2 hours or overnight. Cut in squares to serve.

 

 

 

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