Chocolate-Filled Caramel Buns

Yields:	20 buns
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2/3	cup	frosting	caramel pecan, ready to spread
20	each	pecan halves
2	cans	refrigerator biscuits	flaky, 10 ounces each
20	each	chocolate kisses

Heat oven to 375 degrees F.

Grease 9 inch square pan or 9 inch round cake pan.

Spread frosting over bottom of prepared pan.

Press pecans into frosting.

Separate dough into 20 biscuits.

Wrap 1 biscuit around each candy kiss; pinch edges to seal and completely cover candy kiss.

Arrange filled biscuits over frosting and pecans.

Bake at 375 degrees F for 28-32 minutes or until golden brown.

Let stand 3 minutes.

Invert onto serving plate.

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Become dry quickly. Need strong tasting cheese like aged

Reviewed by vernette