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Tunnock’s Copycat Caramel Logs Recipe

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★★★★★

4.4 from 143 reviews

This Tunnock’s Copycat Caramel Logs recipe recreates the classic Scottish treat with a delectable homemade caramel and cocoa mixture enrobed around wafer biscuits and rolled in toasted coconut. The sweet, creamy, and slightly chocolatey filling contrasts perfectly with the crunchy wafers and toasted coconut, making for a delightful no-bake snack or dessert that’s simple to prepare and sure to impress.

Ingredients

Scale

Caramel Mixture

  • 1/2 cup butter, melted and slightly cooled
  • 300 mL sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons cocoa powder
  • 2 1/2 cups graham cracker crumbs
  • 2 cups unsweetened coconut, toasted (from the total 3 1/2 cups)

Coating and Assembly

  • 1 package wafer biscuit cookies
  • 1 1/2 cups unsweetened coconut, toasted (remaining from 3 1/2 cups total)
  • Non-stick cooking spray

Instructions

  1. Toast the Coconut: Place the unsweetened coconut in a skillet over medium heat. Continuously stir with a wooden spoon to prevent burning. Watch as the bright white coconut gradually turns to an off-white, then to a golden yellowish-brown. Once toasted, remove from heat immediately and spread in a wide, shallow bowl to cool and stop the cooking process.
  2. Prepare the Caramel Mixture: In a large mixing bowl, whisk together the melted butter, sweetened condensed milk, vanilla extract, and cocoa powder until fully combined and smooth.
  3. Add Dry Ingredients: Stir in the graham cracker crumbs and two cups of the toasted coconut into the wet mixture. Combine well so the dry ingredients are fully incorporated.
  4. Prepare Hands for Shaping: Since the mixture is sticky, generously spray your hands with non-stick cooking spray to prevent sticking during shaping.
  5. Shape the Logs: Take a heaping tablespoon of the mixture and flatten it in your palm wide enough to cover one wafer biscuit. Place the wafer on top and gently roll the mixture around it, pressing so that it completely envelops the wafer.
  6. Coat with Coconut: Immediately roll the coated wafer log in the remaining toasted coconut until fully covered. Place the finished log on a tray.
  7. Repeat: Continue shaping and coating the remaining wafers with the mixture until all are done.
  8. Chill to Set: Transfer the tray of caramel logs to the refrigerator and chill for at least 2 hours to firm up the logs.
  9. Store and Serve: Once set, transfer the caramel logs to a food-safe container with a tight-fitting lid. Keep refrigerated until ready to serve for best texture and freshness.

Notes

  • Toast the coconut carefully and stir constantly to avoid burning.
  • Using non-stick cooking spray on your hands makes shaping much easier due to the sticky mixture.
  • The recipe requires chilling to allow the logs to firm up for easier handling and serving.
  • Store the caramel logs refrigerated and consume within a week for optimal freshness.
  • You can substitute graham cracker crumbs with digestive biscuit crumbs if graham crackers are unavailable.

Keywords: Tunnock's copycat, caramel logs, no-bake dessert, toasted coconut, wafer biscuit treat, Scottish sweets

Find it online: https://tastygenius.com/tunnocks-copycat-caramel-logs-recipe/