Caramel Log Bars A Newfoundland Favorite

Chewy on the inside , chocolaty on the outside and covered with scrumptious toasted coconut. What’s not to love about this tried and true recipe. An added bonus is that its a no bake, super quick and super easy.

Growing up in Newfoundland, a Caramel Log was a delicious treat and I have to admit probably my only reason to go to Pipers department store. They always have them & they were always cheap. I think we used to pay 3 bars for .99 cents. I think they cost a little more today.

If you haven’t heard of Pipers its a very popular department store here in Newfoundland that sells a little bit of everything from housewares, to clothing, groceries etc. You can check them out here:

http://pipers.ca/

The inspiration for this yummy recipe comes from Isabel Blackmore, thank you for posting to Facebook.

This caramel log bar recipe also uses simple ingredients most of which you will probably have on hand. If you have never had a caramel log bar they look like this:

https://www.thenewfoundlandstore.ca/product/tunnock-s-buche-caramel-log-bar-27g-/44

Tunnock makes a wonderful array of goodies we love them all. Hubby especially loves the tea cakes. I think they originate in the UK. One of my Facebook friends says her boyfriend grew up in the UK eating the exact same bars.

https://www.tunnock.co.uk/products/caramel-log/

Watch me make this delicious quick recipe here:

I sure hope you enjoyed the video. Afterwards I added a layer of melted semi sweet chocolate a sprinkle of toasted coconut and when hardened rolled the sides in more toasted coconut.

In order to make these caramel log bars you will need the following:

Ingredients:

• 1/2 cup of real butter
• 1 can of sweetened condensed milk
• 3 tsp. of cocoa
• 2 tsp. vanilla extract
• 2 cups of graham crumbs
• 2 cups of fine coconut
• another cup or more of toasted coconut ( instructions for toasting coconut to follow)
• 1 & 1/2 cups semi sweet chocolate

Directions:

In a large pot melt together butter, sweetened condensed milk, and cocoa. Bring just to a boil. Remove from heat and add vanilla, graham crumbs and fine coconut untoasted

Either spread this mixture into an Epicure petites pan or a lightly greased or parchment lined 9×13 pan. press down so that its smooth and even. place in the refridgerator.

In the meantime melt about 1 and 1/2 cups of semi sweet chocolate over a double boiler. Spread this over top of the coconut mixture and sprinkle with toasted coconut. Return to fridge and after a few minutes score the top so that you can easily cut your bars later.

After an hour or two remove from pan and roll sides in toasted coconut.

If you are unsure how to toast coconut simple place in a frying pan over medium heat stirring constantly until toasted, or spread out on a cookie sheet lined with parchment and bake in a pre heated 350 degree oven for a few minutes turning a couple of times.

Watch closely coconut burns fast!

Give this recipe a try for yourself; I’m sure you won’t be disappointed and along with another delicious cookie you’ll have a little conversation piece as well.

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