Ok, this Heath Bar dessert is a real TREAT! The only real tricky part of this recipe is the meringue, so if you’re familiar with the process of making that, this is a fairly simple recipe that looks very impressive and tastes even better! This is a recipe from Grandma’s recipe box and therefore is a few years old. Because of this, Grandma’s recipe notes to use 12 Heath Bars. This was written from back when Heath Bars came two small bars to a pack. Unfortunately, I didn’t think of that until after I bought (and used!) 12 of the full size bars. So, important note, the modern version of this recipe would call for SIX Heath Bars. We still ate it though, and it was awesome!
If this is your first time making a meringue, here are some helpful tips. First, start with room temperature eggs. If your eggs are straight from the fridge and you don’t have time to wait, simply put them in a bowl of warm water while you preheat the over and prep your baking tray. Next, separate the egg whites and yolks. (You can save the yolks for crème brûlée.) Be sure there are NO yolks in the white and that the bowl the whites go into is VERY clean. Any fat or grease will prevent the egg whites to whip properly. Start whipping the egg whites and it will get very frothy and strong, forming soft peaks. Once this happens, it’s time to add your sugar. I just let the mixer keep going and add in the sugar by the tablespoon full. Next, add your vanilla and keep whipping until you get VERY stiff peaks.
Really, the only tricky part of the recipe is making and baking the meringue. After that, it’s simple assembly. Which, with the correct amount of Heath Bars, should be pretty easy. No matter what, the dessert looks pretty impressive when it’s finished. Grandma says she always filled in the sides with whipped cream but there is some disagreement there. Personally, I like being able to see the layers. It’s taste just a good either way – that’s for sure!
If you make this dessert, be sure to leave a review or post a picture of it below!