Chocolate-Filled Caramel Buns
caramel pecan, ready to spread
flaky, 10 ounces each
Heat oven to 375℉ (190℃).
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℉ (190℃) F for 28 to 32 minutes or until golden brown.
Let stand 3 minutes.
Invert onto serving plate.