Candy Bar Meringue Torte Recipe

5 2 3
Candy Bar Meringue Torte Recipe
Candy Bar Meringue Torte Recipe photo by Taste of Home
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Candy Bar Meringue Torte Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Toffee Meringue Torte in Healthy Cooking October/November 2008, p43

Nutritional Facts

1 slice: 251 calories, 7g fat (5g saturated fat), 0 cholesterol, 73mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Toffee Meringue Torte in Healthy Cooking October/November 2008, p43

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Reviews forCandy Bar Meringue Torte

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WilceAngel User ID: 2625007 176855
Reviewed Oct. 26, 2011

"I have not yet made this, but will soon. I am wondering if anyone has tried it using toffee bars?"

MY REVIEW
humdinger User ID: 6096799 176854
Reviewed Jul. 12, 2011

"Absolutely delicious and very easy to make!"

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