Instructions:

Toffee Meringue Gingerbread (T&T)

2 1/2 cups all-purpose flour
1/2 cup shortening
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 egg
1/2 cup chocolate-covered toffee bits

Heat oven to 325 degrees F. Grease and flour two 9 x 3-inch or one 9-inch square pan. Beat all ingredients except toffee bits for about 3 minutes. Stir in toffee bits and pour into pan. Bake about 50 minutes or until it tests done.

Increase oven temperature to 400 degrees F and make meringue.

Brown Sugar Meringue
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup packed brown sugar
1/4 cup chocolate-covered toffee bits

Beat whites and cream of tartar until foamy. Beat in sugar, a little at a time, until stiff. Stir in toffee bits. Spread meringue over hot gingerbread and bake 8 to 10 minutes until light brown. Serve warm.

Enjoy.