Chocolate chip caramel rolls

6 Servings

Ingredients

Quantity Ingredient
¼ cup Brown sugar
2 tablespoons Butter or margarine
1 tablespoon Light corn syrup
1 cup Flour
1 tablespoon Wheat germ
1½ teaspoon Baking powder
3 tablespoons Shortening
¼ cup Milk
1 tablespoon Butter or margarine
2 tablespoons Sugar
¼ teaspoon Grated orange peel
¼ cup Semisweet chocolate pieces

Directions

CHOCOLATE CHIP CARAMEL ROLLS

From: Better Homes and Gardens Microwave Card Library In small bowl combine brown sugar, 2 T butter/margarine, and corn syrup. Cook on 100% (high) for 1-2 mins. or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six 6-oz. custard cups. Set aside.

In mixing bowl stir together flour, wheat germ, and baking powder.

Cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir just until dough clings together. Turn out onto a lightly floured surface. Knead gently 15-20 strokes. Roll into a 10" x 6" rectangle. In a small bowl cook 1 T butter on high for 30-60 secs. or until melted. Brush over dough. Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough.

Beginning from short side, roll up jelly-roll style. Seal seams.

Slice into 1" pieces. Place dough slices, cut side down, in custard cups. Arrange cups in a circle in the microwave oven. Cook on high for 2-3 mins. or until a wooden pick comes out clean, turning and rearranging cups once after 1 min. Let cool 1 min. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm. Makes 6 rolls.

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