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Mix and press into 9x13 inch cake pan.
Mix everything except whipped topping and Heath bits in a medium sized bowl. Mixing it with a wire whip works great. Pour pudding mixture over crust. Top with whipped topping and garnish with a generous amount of Heath toffee bits. Refrigerate for 6 hours or overnight before serving. Can also be frozen. Absolutely delicious!
By Robin from Washington, IA
By donita (Guest Post)
11/26/2008
Hello, first thing I wanna say is this recipe was so good, I took this to my brothers, everyone loved this. Thanks for this. You have any other good recipes for Christmas candy. Thanks, Donita.
If you like Heath candy bars, you love this dessert!
Beat egg whites at high speed. Fold in sugar as for meringue. Line two 9x13 inch pans with foil. Divide meringue in 2 pans. Bake 35 minutes at 325 degrees F. Cool. Remove foil. Whip 1 pint whipping cream. Fold in 12 crushed Heath bars. Put 1 layer meringue in pan, add 1/2 of cream mixture, then top with other layer of meringue and remaining cream mixture. Garnish with grated semi-sweet chocolate. Chill 12 hours. (Chill Heath bars in freezer before crushing for easier crushing.)
By Robin from Washington, IA
Shared on: 01/23/2012
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