2 1/4 c. SR flour
3/4 c. cocoa
1 c.+ 1 T. sugar
1 c. firmly packed brown sugar
1 c. butter, softened
2 t. vanilla
2 eggs
1 c. chopped pecans
48 Rolo caramels, uncovered
Heat oven to 325 degrees. Combine flour and cocoa. Add 1 c. sugar, brown sugar, and butter until light and fluffy. Add eggs and vanilla. Beat well. Stir in 1/2 c. chopped pecans. Chill dough to stiffen. Shape 1 T. dough around 1 Rolo, covering completely. Combine remaining pecans and 1 T. sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart, on parchment paper lined cookie sheets. Bake at 325 degrees for 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheets. Cool completely.
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