Firelight Inn Christmas Cookie Recipe

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Caramel Nut Logs

Note: At our 2008 holiday tour, we served a variety of Christmas cookies and treats.
The Caramel Nut Logs was a big hit. Enjoy!

Filling:
1/2 cup butter
1 7 ounce jar marshmallow creme
4 1/2 to 5 cups powdered sugar

Coating:

1 14 ounce package unwrapped caramels
2 tablespoons butter
2 tablespoons half & half
2 cups chopped salted cashews, peanuts or pecans

On low heat in medium saucepan, melt butter and marshmallow creme. Stir until well mixed. Stir in 4 1/2 cups powdered sugar. Mix well. Knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.

Divide mixture into 6 equal parts. Shape each part into 6 equal parts. Shape each part into 5 x 1 inch log. Wrap in plastic wrap. Place logs onto ungreased baking sheet. Freeze until firm at least 2 hours.

Line another baking sheet with waxed paper. Set aside. Place chopped nuts on another sheet of waxed paper. Set aside.

Place caramels, 2 tablespoons butter and half & half in 2-quart saucepan. Cook over medium heat, stirring often, until caramels are melted and smooth. Reduce heat to low to keep caramel mixture warm.

Remove logs from freezer; unwrap. Dip 1 frozen log into warm caramel mixture with tongs; turning to coat. Remove log allowing excess caramel mixture to drip back into pan.

Place caramel-coated log on nut-covered waxed paper. Lifting waxed paper; roll log to coat with nuts. Set log on prepared baking sheet to cool. Repeat with remaining logs. Refrigerate one hour. Wrap each log in plastic wrap. Store refrigerated. Cut each log into 12 slices.

For the holiday tour, I made the logs smaller, cut smaller slices and placed into mini cupcake papers.

Joy and Jim Fischer, Innkeeper / Owners
Firelight Inn Bed and Breakfast