Chocolate Toffee Cloud Jan Peterson

6 egg whites ½ tsp. cream of tartar

Dash of salt cups sugar

Filling and Topping

1 pint whipping cream, well chilled ½ cup powdered sugar

1/3 c. cocoa ½ cup coarsely crushed Heath candy

Bars (divided)

Beat egg whites, cream of tartar and salt until foamy. Add sugar gradually, beating until stiff and glossy - do not underbeat. Spread half of mixture on an 8" circle of parchment paper on prepared cookie sheet; repeat with remaining mixture on other cookie sheet. Bake at 275° for 50 - 60 minutes or until crisp and very light golden brown aorund edges. Turn oven off; leave meringue in closed oven for 2 hours. Remove form oven; cool completely.

Combine cream, powdered sugar and cocoa. Beat at highest speed until stiff peaks form. Fold in crushed candy. Place one meringue layer on serving plate. Spread with half of filling. Repeat layers. Sprinkle with reserved crushed candy. Refrigerate several hours before serving.