Serves: 8
Total Calories: 845

3 cups powdered sugar
3 tablespoons unsweetened cocoa
1 (7-ounce) jar marshmallow creme
1 tablespoon butter or margarine, softened
1 teaspoon vanilla extract
1 (14-ounce) package caramel candy unwrapped
2 tablespoons water
4 cups pecans pieces

At least 6 hours or up to 1 week before serving:

Into a large bowl, sift powdered sugar and cocoa powder. Add marshmallow creme, butter or margarine and vanilla. Stir with a rubber scraper until partially blended. Transfer to a cutting board and knead until smooth. Divide into eight equal portions and form each into a 4-inch roll. Wrap each roll in plastic wrap and freeze for 4 hours or until firm.

In a 1-quart saucepan over low heat, melt caramels in water, stirring until well blended.

Place nuts in a shallow baking dish. Unwrap the frozen rolls. Using two forks, quickly dip one roll at a time into the caramel mixture roll in nuts. Place on waxed paper. Chill for 1 hour. Wrap in plastic wrap and store in a cool, dry place.

Nutritional Facts:

Serves: 8
Total Calories: 845
Calories from Fat: 371

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Caramel Pecan Rolls
English Toffee
Meringue Mushrooms
Mock Marzipan Strawberries
Orange-Chocolate Balls
Peanut Cremes
Salt Water Taffy