2 1/2 c. all-purpose flour
3/4 c. unsweetened cacao
1 teaspoon. sodium bicarbonate
1 c. sugar
1 c. firmly packed brown sugar
1 c. softened butter
2 teaspoon. vanilla
2 eggs
1 c. chopped pecans
48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg.
1 tablespoons of. sugar
4 oz. almond bark (opt.)
Heat oven to 375 levels. Gently spoon flour into calculating cup and level off. In a tiny bowl, combine flour, cacao and sodium bicarbonate blend well.
Inside a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs beat well. Add flour mixture, blend well. Stir in 1/2 cup from the pecans.
For every cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.
In a tiny bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one for reds of every ball into pecan mixture. Place nut side up, 2" apart with an ungreased cookie sheet.
Bake at 375 levels for seven to ten minutes or until set and slightly cracked. Awesome 2 minutes. Remove from cookie sheet to awesome on wire rack. Melt the almond bark inside a saucepan or perhaps in a baggie within the microwave. Drizzle over cookies.