| Recipe Ingredients: |
| 2 |
loaves frozen white bread dough |
| 1 |
jar caramel ice cream topping |
| 2/3 |
cup coarsely chopped Roasted Pecans |
| 1 |
cup semisweet chocolate chips, divided |
| 4 |
tablespoons butter, divided |
Cooking Directions: |
| 1. |
Thaw bread dough according to package directions.
|
| 2. |
Preheat oven to 375F. Divide caramel topping evenly between two 9-inch round cake pans; spread in thin layer. Sprinkle pecans evenly over caramel. Microwave 2/3 cup chocolate chips and 2 tablespoons butter in medium microwavable bowl at HIGH (100% power) 30 seconds; stir. Microwave at additional 20-second intervals, if necessary, stirring until smooth; set aside.
|
| 3. |
On lightly floured surface, roll one loaf bread dough into 12X8-inch rectangle. Spread half chocolate mixture over dough. Beginning from the long side, roll up jelly-roll style to form 12-inch log, pinching seam to seal. Slice into 12 rolls; arrange cut side down in 1 prepared pan. Repeat with remaining dough and chocolate mixture.
|
| 4. |
Cover; let rise in warm place until nearly doubled, about 1 hour. Uncover; bake 20 to 25 minutes. Immediately invert onto serving plates.
|
| 5. |
Melt remaining 1/3 cup chocolate chips and 2 tablespoons butter in microwave as directed in step 3. Drizzle over warm rolls
|
