By Tara Bench
These creamy, chewy bites will take you right back to your childhood.
1 cup Marshmallow Fluff
3 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
3 tablespoons unsalted butter
4 cups (1 pound) coarsely chopped pecans
1 14-ounce bag caramels (about 50)
Whole pecans for decoration
1. For vanilla cream center, beat Marshmallow Fluff, sugar, vanilla, and butter until blended well. Quarter dough and roll into four 3/4-inch-diameter logs. Place on a parchment-lined baking sheet and insert an 8-inch bamboo skewer into the center of each. Freeze for 20 minutes.
2. Spread chopped pecans on a rimmed baking sheet. Unwrap caramels; in a medium skillet over medium heat combine caramels with 2 tablespoons water. Stir occasionally until just melted. Let cool slightly.
3. One at a time dip logs into warm caramel using the bamboo skewer as a handle, then quickly roll in chopped pecans, gently pressing around log. Immediately freeze on the lined baking sheet. Repeat with other vanilla cream logs (reheat caramel if necessary). Turn pecan rolls every few minutes until they are firm so they stay round.
4. Using leftover caramel as glue, stick pecans across the top for decoration. Store rolls wrapped in the refrigerator for up to 2 weeks. Let sit at room temperature for 10 minutes before slicing and serving.
Work: 1 hour
Total: 2 hours
Makes 4 logs, about 48 slices