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
Related: 
Heath Bar Dessert
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