Tunnock's Copycat Caramel Logs

Course: Dessert, Snack

Cuisine: Christmas, Scottish

Prep Time: 30

Total Time: 30

Servings: logs

Calories: 379kcal

Author: Lord Byron's Kitchen

A nostalgic childhood treat that still tastes just as good today as it did all of those years ago! This copycat version of the forever popular Tunnock's Caramel Logs, is so easy to make. It tastes identical to the original, and is a great substitute for those of us who are away from home and can't quickly get our hands on the original tasty treat!

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Ingredients

1/2 cup butter, melted and slightly cooled
300 mL sweetened condensed milk
1 teaspoon vanilla extract
2 1/2 tablepoons cocoa powder
2 1/2 cups graham crumbs
3 1/2 cups unsweetened coconut, toasted
1 package wafer biscuit cookies https://www.voortman.com/en/wafers/vanilla-wafer
non-stick cooking spray

Instructions

Begin by toasting the coconut. Place the coconut into a skillet and turn the heat to medium. Do not leave the coconut unattended. Continuously move the coconut around the pan with a wooden spoon. It can burn very easily. Slowly the bright whiteness of the coconut will fade into an off-white and then it will begin to turn a nice golden, yellowish-brown colour. Turn off the heat and get the coconut out of the pan. The residual heat will continue to brown the coconut and you don’t want that to happen. Transfer the coconut to a wide, shallow bowl so that it can spread out. This will stop the toasting.
Next, in a large mixing bowl, whisk together the butter, sweetened condensed milk, vanilla extract, and cocoa powder until well combined.
Add the graham crumbs and two cups of the cooled, toasted coconut. Stir well to incorporate.
The mixture is sticky, so generously coat your hands with non-stick cooking spray.
Portion a slightly heaping tablespoon of the mixture into your open hand and use your fingertips on your free hand to flatten the mixture large enough to cover one wafer biscuit.
Place the wafer biscuit in your palm and gently roll the flatten mixture up and around the wafer, pressing gently so that the mixture adheres to the wafer and completely enrobes it.
Immediately roll the wafer into the remaining toasted coconut and place it onto a tray.
Continue to roll the mixture around the remaining wafers. Once done, transfer the tray of caramel logs to your fridge for two hours to set and firm up.
Once chilled, you can transfer the caramel logs to a foodsafe container with a tight-fitting lid and keep them refridgerated until ready to serve.

Notes

Depending on which brand of wafers you buy, you may not use the entire pack. I used 15 wafers. You may serve the logs whole or cut into halves or even one-inch slices. The nutritional values assigned above are an estimate only.

Nutrition