Candy Bar Meringue Torte

• 6 egg whites
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• 1-1/2 cups sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Using a pencil, draw a 10-in. circle on each of two sheets of parchment paper. Place each sheet, pencil mark down, on a
2. or pizza pan; set aside.
3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
4. Spread into 10-in. circles on prepared pans. Bake at 225u0b0 for 50-60 minutes or until set and lightly browned. Turn oven off; leave meringues in oven for 1 to 1-1/4 hours.
5. Just before serving, place whipped topping in a large bowl; fold in three candy bars. Place one meringue layer on a serving plate; top with half of topping mixture. Repeat layers. Sprinkle with remaining candy bar.

egg whites, vanilla, cream of tartar, sugar, frozen whipped topping, butterfinger

Taken from www.tasteofhome.com/recipes/candy-bar-meringue-torte/ (may not work)