Candy And Cream Ribbon: The Best Candy And Cream Ribbon Recipe from Cook'n

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	Candy And Cream Ribbon

Serves: 12

Print this Recipe

   2 cups whipped cream chilled
   1/4 cup powdered sugar
   1/2 teaspoon vanilla extract
   6 1 1/2-ounce bars english toffee chopped (about 1 1/3 cups total)
   1 8 1/2-ounce box chocolate wafers

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In a small mixer bowl at medium speed, beat cream, powdered sugar and vanilla until stiff peaks form.

Set about 1/4 cup chopped candy aside. Fold remaining candy into whipped cream.

Spread about 1 tablespoon of the cream mixture on each wafer, covering completely. Make stacks of four or five cookies, then stand stacks on edge and make two separate logs on a serving plate, using half the wafers for each. Frost top and sides of each log with remaining whipped cream mixture. Sprinkle tops with reserved candy. Cover loosely and refrigerate at least 4 hours or up to 12 hours before serving.

To serve, slice diagonally.

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