Caramel Nut Log

• Filling
• 1/2 cup butter
• 1 (7 ounce) jar marshmallow creme
• 4 1/2 - 5 cups powdered sugar
• Coating
• 1 (14 ounce) package caramels, unwrapped
• 2 tablespoons butter
• 2 tablespoons half-and-half
• 2 2 cups cashews or 2 cups pecans

1. Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes).
2. Stir until well mixed.
3. Stir in 4 1/2 cups powdered sugar; mix well.
4. Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
5. Divide mixture into 6 equal parts.
6. Shape each into 5x1-inch log; wrap in plastic food wrap.
7. Freeze until firm (at least 2 hours or overnight).
8. Line another baking sheet with waxed paper.
9. Set aside.
10. Place chopped nuts on another sheet of waxed paper.
11. Set aside.
12. Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
13. Cook over medium heat, stirring often, until caramels are melted and smooth.
14. Reduce heat to low to keep caramel mixture warm.
15. Remove logs from freezer; unwrap.
16. Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
17. Turn to coat; allow excess caramel mixture to drip back into pan.
18. Place caramel-coated log on nut-covered waxed paper.
19. Lifting waxed paper, roll log to coat with nuts.
20. (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
21. Repeat with remaining logs.
22. Refrigerate 1 hour; wrap each log in plastic food wrap.
23. Store refrigerated.
24. To serve, cut each log into 12 slices; place each into foil candy cup.

filling, butter, marshmallow creme, powdered sugar, coating, caramels, butter, cashews

Taken from www.food.com/recipe/caramel-nut-log-106489 (may not work)