Coconut Pecan Chocolate Logs

Yield: 24 logs

Coconut Pecan Chocolate Logs

hese yummy and easy-to-make treats will leave any coconut lover wanting more. Created by D'Italiano Cook-Off Challenge finalist Joanne MacDonald of Kentville, Nova Scotia, these sweet nibbles are a real crowd-pleaser, sure to disappear in a flash. More tasty recipes can be found online at


  • 1 jar hazelnut chocolate spread (12 oz/350 g)
  • 16 slices D'Italiano Thick Slice Original White Bread, crusts removed
  • 1 1/4 cups (300 mL) sweetened condensed milk
  • 1 cup (250 mL) shredded sweetened coconut
  • 1/2 cup (125 mL) pecan pieces


  1. Preheat oven to 350°F (180°C).
  2. Spread 2 to 3 tbsp of the hazelnut chocolate spread over one slice of bread and cover gently with another slice of bread. Repeat with remaining bread for a total of 8 squares. Cut each square into thirds to create 24 logs.
  3. Dip each log in sweetened condensed milk on all sides and remove excess.
  4. In a shallow plate, mix coconut and pecans until well combined. Dip each log into the mixture, completely covering all sides.
  5. Place logs on a well-greased 9x13-inch baking sheet and bake for 15 minutes. Turn over and bake for another 7 to 8 minutes, until golden brown. Remove from oven, cool on wire racks and enjoy.


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