CANDY BAR MERINGUE TORTE

Candy Bar Meringue Torte image

This is one of those "Where did you get this recipe?" creations! It's simple to make ahead, so it's perfect for having on hand for a large gathering. This is a wonderful finish to a holiday meal or when guests drop by. -Karen Nemeth, Fort McMurray, Alberta

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

6 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
1-1/2 cups sugar
1 carton (8 ounces) frozen whipped topping, thawed
4 Butterfinger candy bars (2.1 ounces each), coarsely crushed, divided

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Using a pencil, draw a 10-in. circle on each of 2 sheets of parchment. Place each sheet, pencil mark down, on a baking sheet or pizza pan; set aside., Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Spread into 10-in. circles on prepared pans. Bake at 225° for 50-60 minutes or until set and lightly browned. Turn oven off; leave meringues in oven for 1 to 1-1/4 hours., Just before serving, place whipped topping in a large bowl; fold in 3 candy bars. Place 1 meringue layer on a serving plate; top with half topping mixture. Repeat layers. Sprinkle with remaining candy bar.

Nutrition Facts : Calories 251 calories, Fat 7g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.