In a large bowl add the coarsely chopped walnuts and leftover cake/cookies crumbs.
1 cup Walnuts, 1/2 cup Unsalted Butter
Pour the melted butter, sweetened condensed milk, ground cinnamon, ground cloves and salt.
1/2 cup Unsalted Butter, 1/2 cup Sweetened Condensed Milk, 1/2 tsp Ground Cinnamon, 1/2 tsp Ground Cloves, 1/4 tsp Salt
Add the cocoa powder, vanilla extract, cognac and honey and stir all together until each ingredient is fully incorporated.
2 tbsp Unsweetened Cocoa Powder, 1 tsp Pure Vanilla Extract, 1 tbsp Cognac, 1 tbsp Honey
Spread the mixture lengthwise on a piece of plastic wrap.
Wrap into a log, using plastic wrap. Twist the edges tightly to secure the filling.
Refrigerate for 2-3 hours until nice and firm or freeze for an hour.
Remove from refrigerator/freezer and slice into 1 inch pieces.
Chop the dark chocolate bar in small pieces and melt over a double boiler or microwave in a microwave safe bowl in 30 seconds intervals stirring each time.
Transfer melted dark chocolate into a medium bowl and allow to chill for a few minutes.
8 oz Dark Chocolate Bar
Dip the sliced pieces into the melted dark chocolate covering all sides. Use two forks to shake the excess chocolate off.
Transfer on a piece parchment paper and let them completely dry. You can top kariokes with walnut halves for a fancier look.
Serve on a tray. Enjoy!