See Also: Gooey Caramel and Chocolate Pecan Rolls(recipes)
Gooey Caramel Chocolate Bars(recipes)
Pecan Rolls(recipes)
Festive Caramel Floral Rolls(recipes)
Pecan Cinnamon Rolls(recipes)
Gooey chocolate cake with spiced plum compote and creme fraiche(recipes)
Chocolate Caramel Pie(recipes)
Chocolate Caramel Nut Bars(recipes)
Caramel-Nut Chocolate Cups(recipes)
Chocolate-Caramel S' Mores(recipes)

Gooey Caramel and Chocolate Pecan Rolls (recipes)


Gooey Caramel and Chocolate Pecan Rolls

Yield: Makes 24 rolls



Ingredients:



2loaves (1 pound each) frozen white bread dough

1jar (12 ounces) caramel ice cream topping

2/3cup coarsely chopped pecans

1cup semisweet chocolate chips, divided

4tablespoons butter, divided









Preparation:





1.Thaw bread dough according to package directions.2.Preheat oven to 375°F. Divide caramel topping evenly between 2 (9-inch) round cake pans; spread in thin layers. Sprinkle pecans evenly over caramel. 3.Microwave 2/3 cup chocolate chips and 2 tablespoons butter in medium microwavable bowl on HIGH 30 seconds; stir. Microwave at 20-second intervals, if necessary, stirring until smooth; set aside. 4.Roll 1 loaf bread dough on lightly floured surface into 12X8-inch rectangle. Spread half of chocolate mixture over dough. Beginnning from long side, roll up jelly-roll style to form 12-inch log, pinching seam to seal. Cut into 12 (1-inch) slices; arrange, cut sides down, in 1 prepared pan. Repeat with remaining dough and chocolate mixture. 5.Cover; let rise in warm place until nearly doubled in bulk, about 1 hour. Uncover and bake 20 to 25 minutes. Immediately invert onto serving plates.6.Melt remaining 1/3 cup chocolate chips and 2 tablespoons butter in microwave as directed in step 3. Drizzle over warm rolls.