· 1 quart of heavy whipping cream
· 1 package of toffee pieces, or you can use several bars and break them
· ½ cup of chopped pecans
· Powdered Chocolate, sweetened, I use Mexican Chocolate which is wonderfully sweet and chocolaty, or you can use regular Hershey’s Powdered Chocolate but you must add a few tsp of sugar as it is not sweetened.
Place your 1st round on your plate, frost the top heavily and bring down over the sides. Sprinkle your toffee pieces all over the top to the edges. Place your 2nd round on top, rounded side facing up. Take a long knife, preferable a bread knife and cut straight across the top, making it flat. Brush any crumbs off.