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Candy Bar Meringue Torte

Candy Bar Meringue Torte
“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
12 ServingsPrep: 20 min. Bake: 50 min. + standing

Ingredients

  • 6 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

Directions

  • 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 two
  • sheets of parchment paper. 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
  • three candy bars. Place one meringue layer on a serving plate; top
  • with half of topping mixture. Repeat layers. Sprinkle with remaining
  • candy bar. Yield: 12 servings.
© Taste of Home 2013

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Candy Bar Meringue Torte (continued)

Nutrition Facts: 1 slice equals 251 calories, 7 g fat (5 g saturated fat), 0 cholesterol, 73 mg sodium, 44 g carbohydrate, trace fiber, 3 g protein.
© Taste of Home 2013