Place Marshmallow Fluff into a bowl. Add extract. Fold in confectioners’ sugar one cup at a time.

You can turn this mixture over onto a clean countertop to finish kneading. Roll into several thin logs and place in the freezer for one hour to firm up.

In a saucepan, combine sugar, water, and corn syrup. Bring to a boil over low heat until the sugar dissolves.

Increase heat to medium–high and boil without stirring, brushing down the sides of the pan with a wet pastry brush to dissolve any crystals, until caramel is golden brown. You can swirl the pan as it boils if necessary.

Once the caramel is a golden color, reduce heat to low and pour in the cream very slowly and cautiously, whisking to combine.

Add salt and vanilla. Let mixture boil for an additional one to two minutes until thickened.

Preheat oven to 400°F (200°C). Roast the nuts in a single layer for 10 minutes. Chop coarsely.

Prepare a five- to six-cup log mold.

In a medium-size saucepan, place chocolate, sugar, brewed coffee, cocoa powder, and oil. Stir until chocolate has melted and the mixture is smooth.

Add the cookie crumbs and extracts and stir until combined.

Remove from heat and add chopped nuts and half of the marshmallow mixture, breaking the mixture into bits as you add to it.

Begin spooning the mixture into the log cavity, adding additional marshmallow bits or long strands of marshmallow from the remaining filling as you go.

Spoon some of the caramel mixture into the cavity. Repeat the process several times with chocolate mixture, marshmallow, and caramel fillings. Fill to the top. Allow the log to set.

To decorate the log, you can either begin with a chocolate transfer sheet or a stencil sheet (see note), or you can drizzle chocolate onto the finished log.