Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough; press evenly in pan to form crust. Bake 10 to 12 minutes or until golden brown.
Meanwhile, in large bowl with electric mixer, beat egg whites and vanilla on high speed until foamy. Gradually beat in brown sugar until stiff peaks form.
Remove partially baked crust from oven. Spread meringue over warm crust, sealing to edge of pan. Sprinkle nuts evenly over meringue.
Return to oven; bake 10 to 15 minutes longer or until meringue is golden brown. Cool completely on wire rack, about 30 minutes. Cut into bars. Store in refrigerator.