Recipe - Chocolate Chip Caramel Rolls

One fourth cup Brown sugar
2 tablespoon Butter or margarine
1 tablespoon Light corn syrup
1 cup Flour
1 tablespoon Wheat germ
1 One half teaspoon Baking powder
3 tablespoon Shortening
One fourth cup Milk
1 tablespoon Butter or margarine
2 tablespoon Sugar
One fourth teaspoon Grated orange peel
One fourth cup Semisweet chocolate pieces

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 12 mins. or until butter is melted and brown sugar
is dissolved. Stir to combine. Evenly divide mixture among six 6oz.
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 1520 strokes. Roll into a 10" x 6" rectangle. In a
small bowl cook 1 T butter on high for 3060 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 jellyroll
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 23 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini