Meringue:
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup + 2 Tablespoons sugar
2-3 Tablespoons cocoa

Filling:
1/2 cup sugar
4 egg yolks
3 Tablespoons water
1 teaspoon vanilla extract
1 cup heavy cream
8 'Nestle Crunch Treasures' or 4 oz. of 'Nestle Crunch' Bar

 

Meringue: Mix sugar and cocoa together. Beat egg whites and cream of tartar until stiff, but not dry. Gradually add sugar mixture. Continue beating until very stiff and glossy.
Grease well two cookie sheets. Drop the mixture on each one and spread into a 7" circle. Bake at 275 degrees for one hour. Cool.

Mixture: In a small saucepan, beat egg yolks slightly. Stir in sugar and water. Cook over med-low heat, stirring frequently, until very thick. This will take a couple of minutes after it comes to a boil. Add vanilla. Let cool. Whip cream until fairly stiff and blend in egg mixture. In food processor, finely chop candy and stir into whipped cream mixture.

Gently remove one meringue from pan and place on plate. Spread with filling and top with other meringue. Refrigerate overnight. Slice like a pie. Serves 8-10.

From Dorothy's Kitchen - recipe by Dorethea Talcott