CHOCOLATE CARAMEL STICKY BUNS

Steps:

• Measure carefully, placing all ingredients except Caramel Topping, pecans, 2 tablespoons margarine and Chocolate Chip Filling in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan. Cover and let rest 10 minutes on lightly floured surface. Prepare Caramel Topping in ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.Roll dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons margarine over dough. Prepare Chocolate Chip Filling sprinkle over margarine. Roll dough up tightly, beginning at 15-inch side pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.Heat oven to 350°. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter or tray. Let pan remain over buns 1 minute remove pan.For Chocolate Chip Filling:Mix 1/2 cup miniature semisweet chocolate chips, 2 tablespoons packed brown sugar and 1 teaspoon ground cinnamon.1 bun: 370 calories (160 calories from fat) 18g fat (4g saturated) 15mg cholesterol 250mg sodium 50g carbohydrate (3g dietary fiber) 5g protein.Do-ahead NoteCover the slices in the pan. Refrigerate them for 4-48 hours. Before baking, remove the plastic wrap, cover with kitchen towel and let rise in a warm place 2 hours or until double. Bake the buns.ShapingRoll up dough pinch edge of dough into roll to seal. Cut roll into equal slices.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.