Heath Bar Torte

Crust:

• 1½ cup Graham Crackers Crumbs
• 1½ cup Chopped Pecans
• ¼ pound butter melted

Layer 2 :

• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup + 2 tablespoons sugar

Layer 3:

• 6 crushed full size heath bars
• 1 container cool whip topping

Combine crumbs, pecans & butter. Press into the bottom of a 9"x13" pan. Beat egg whites & cream of tartar until stiff. Slowly fold in sugar. Spread over crumbs. Bake 1 hour at 250°F. Let cool completely. Mix whip topping with 1/2 the crushed candy bars. Spread over meringue layer. Sprinkle remaining crushed candy bars on top (a few pecans as well if you like). Keep refrigerated.