1 cup packed brown sugar
1/3 cup butter or margarine (softened)
1 teaspoon vanilla extract
1 egg yolk
1/2 cup whipping (heavy) cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 egg whites
1/2 cup granulated sugar
1 cup almond brickle chips
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in whipping cream. Stir in flour and salt. Cover and refrigerate about 1 hour or until firm. Heat oven to 375º. Roll one fourth of dough at a time into strip, 12 x 3 inches, on lightly floured surface. Place 2 strips about 2″ apart on ungreased cookie sheet. Beat egg whites in medium bowl on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Fold in brickle chips. Spread one-fourth of the meringue over each strip of dough. Bake 12 – 14 minutes or until edges are light brown. Cool 10 minutes. Cut each strip crosswise into 1″ sticks. Remove from cookie sheet to wire rack.