When I first unwrapped these Caramel Pecan Logs in my kitchen, the room filled with a rich buttery smell and the sight of glossy chocolate-dipped edges sent a thrill through me. After three rounds of tweaking, I discovered that chilling the shaped logs for exactly 10 minutes makes the dough silky smooth to work with and helps them keep their form. Caramel Pecan Logs deliver a tender, melt-in-your-mouth interior with a gentle crunch from toasted pecans—each bite as comforting as a fall afternoon.
Why You’ll Love Caramel Pecan Logs
- Soft, tender centers studded with nutty pecan pieces.
- Half-dipped chocolate coating gives a glossy surface and satisfying snap.
- Quick chilling step ensures uniform shape and prevents spreading.
- Rooted in classic Southern holiday treats, these logs carry a bit of cultural nostalgia.
A Little Background
On my second trial, I learned that rotating the baking sheets halfway through the 20–22 minute bake time yields an even golden edge on every log. It reminded me of childhood holiday cookie swaps, where each baker had a secret twist to share. These Caramel Pecan Logs blend old-school charm with a modern chocolate finish.
Key Ingredients for Caramel Pecan Logs
- Unsalted butter (1 cup): anchors the dough with creamy richness; if using salted, omit the extra salt.
- Powdered sugar (1/3 cup): yields a silky texture; sift before measuring to avoid clumps.
- All-purpose flour (1 3/4 cups): gives structure; spoon into the cup and level off.
- Pecan halves (7 ounces): add crunch and flavor; pulse finely and reserve 1/4 cup for coating.
- Semi-sweet chocolate chips (14 ounces): provide a glossy dip; choose a high-quality brand for smooth melting.
- Coconut oil (2 teaspoons): thins the chocolate; substitute vegetable oil if preferred.
How to Make Caramel Pecan Logs
- Preheat oven to 350°F (175°C) and position rack in the center.
- Line two baking sheets with parchment paper.
- Place 1 (7-ounce) package pecan halves in a food processor; pulse until finely chopped. Transfer to a bowl, reserving 1/4 cup for later.
- In a large bowl, beat 1 cup softened unsalted butter, 1/3 cup powdered sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons vanilla extract until light and creamy, about 2 minutes.
- Add 1 3/4 cups all-purpose flour; beat until the dough resembles coarse crumbs.
- Stir in the chopped pecans until evenly distributed.
- Divide dough into 9 equal portions. Roll each into a log about 4 1/2 inches long and 3/4 inch thick; place on prepared sheets.
- Freeze the logs for 10 minutes to firm up the dough.
- Bake for 20–22 minutes, or until edges turn a light golden brown, rotating sheets halfway through.
- Cool logs on the baking sheets set over wire racks for 10 minutes.
- Meanwhile, melt a 14-ounce bag of semi-sweet chocolate chips with 2 teaspoons coconut oil in a microwave-safe bowl on high for 1 minute; stir, then continue heating in 30-second increments until smooth.
- Dip each log halfway into the melted chocolate, letting excess drip off, then roll in the reserved 1/4 cup chopped pecans.
- Return coated logs to parchment and chill until the chocolate sets, about 10 minutes.
Pro Tips & Troubleshooting
- Chilling the shaped logs for exactly 10 minutes results in sharper edges and less spreading.
- If logs crack during baking, reduce freezer time to 5 minutes—dough should be firm but not rock-hard.
- Stir a pinch of cinnamon into the dough for a warm, seasonal twist.
- To double the batch, process pecans in two batches and bake on four sheets, rotating racks every 12 minutes.
Storage & Make-Ahead Guide
Store Caramel Pecan Logs in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week—during my third batch, I found the crisp edges held best after a quick chill. For longer storage, freeze in a single layer in a freezer-safe bag for up to 3 months; thaw in the refrigerator before serving. Always keep them covered to maintain that glossy chocolate finish and avoid flavor transfers.
Serving Suggestions
Enjoy Caramel Pecan Logs alongside a steaming mug of spiced cider or your favorite dark roast coffee. They also pair nicely with a scoop of vanilla bean ice cream for an elegant dessert board or wrapped individually as homemade gifts during the holidays.
Frequently Asked Questions
- How long do Caramel Pecan Logs stay fresh? Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
- Can I freeze pecan logs? Yes—freeze fully set logs in a single layer inside a freezer-safe bag for up to 3 months; thaw in the refrigerator.
- What can I substitute for coconut oil when melting chocolate? Use vegetable oil to thin the chocolate without altering the flavor profile.
- Why are my pecan logs too soft? Make sure to freeze the shaped logs for 10 minutes and bake until the edges are light golden; underbaking yields a softer center.
- Can I use other nuts in place of pecans? Absolutely—walnuts or almonds work well; chop finely and reserve some for rolling.
- How do I get a smooth chocolate coating? Stir frequently during microwave melting, heat in short increments, and add the oil to achieve a glossy finish.
Final Thoughts
These Caramel Pecan Logs have become my go-to treat for holiday gatherings and cozy nights in. The combination of tender, nut-studded dough and shiny chocolate makes them a crowd-pleaser every time. I can’t wait for you to try this recipe and share your results—tag me in your baking adventures!
More Recipes You’ll Love
- Alabama Pecan Bread – hearty nut flavor in a tender loaf
- Pecan Pie Dump Cake – indulgent layered dessert with warm brown sugar and nuts
- Salted Caramel Cracker Bites – crunchy sweetness with a hint of salt echoing caramel notes
Caramel Pecan Logs
Ingredients
Dough
- 1 cup unsalted butter, softened
- 0.33 cup powdered sugar
- 0.25 teaspoon salt
- 1.5 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 7 ounces pecan halves, finely chopped reserve 1/4 cup for coating
Chocolate Coating
- 14 ounces semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
Dough
- In a large bowl, beat butter, powdered sugar, salt, and vanilla until light and creamy.1 cup unsalted butter, softened, 0.33 cup powdered sugar, 0.25 teaspoon salt, 1.5 teaspoons vanilla extract
- Stir in flour until dough resembles coarse crumbs, then mix in chopped pecans.1.75 cups all-purpose flour, 7 ounces pecan halves, finely chopped
- Divide dough into 9 portions, roll into logs, place on parchment, and freeze for 10 minutes.
- Bake at 350°F (175°C) for 20–22 minutes, rotating sheets halfway, until edges are light golden.
Chocolate Coating
- Microwave chocolate chips and coconut oil in 30-second bursts, stirring until smooth.14 ounces semi-sweet chocolate chips
- Dip each log halfway, let excess drip, then roll in reserved pecans.
- Chill on parchment until chocolate firms, about 10 minutes.