Instructions: CHOCOLATE CHIP CARAMEL ROLLS

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.