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.