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Cool Toffee Logs

1 (7 ½ oz.) package almond brickle chips, divided
3 cups whipping cream
1/3 cup powdered sugar
1 (9 oz.) package chocolate wafers
¼ cup Caramel topping

Set ¼ cup almond brickle chips aside.
Beat whipping cream at high speed with an electric mixer until foamy, and gradually add powdered sugar, beating until soft peaks form. Gently fold remaining almond brickle chips into whipped cream. Reserve 1 ¾ cups mixture.
Stack 5 wafers, spreading 1 rounded tablespoon remaining whipped cream mixture between each one. Repeat procedure 7 times, forming eight stacks.
Arrange 4 wafer stacks on their sides on a large serving plate, 1 stack at a time. Spread one rounded tablespoon whipped cream mixture between each stack, and gently press stakes together to form a log (about 9” long). Repeat procedure with remaining 4 stacks. Spread logs evenly with reserved 1 ¾ cups whipped cream mixture. Cover and chill overnight.
Sprinkle logs with reserved ¼ cup almond brickle chips, and drizzle with Caramel topping just before serving.
10 servings. (1 1/3 cups finely crushed English toffee candy bars may be substituted for Almond Brickle Chips.)