Chocolate Quickie Stickes

Directions

1. 1
   Heat oven to 350F
2. 2
   Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water.
3. 3
   Cook over medium heat, stirring constantly, just until mixture comes to boil.
4. 4
   Remove from heat; stir in vanilla.
5. 5
   Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1-3/4-inches in diameter).
6. 6
   Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.
7. 7
   Unroll dough; separate into 8 rectangles; firmly press perforations to seal.
8. 8
   Melt remaining 2 tablespoons butter; brush over rectangles.
9. 9
   Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles.
10. 10
    Starting at longer side, roll up each rectangle; pinch seams to seal.
11. 11
    Cut each roll into 6 equal pieces.
12. 12
    Press gently into prepared pans, cut-side down.
13. 13
    Bake 11 to 13 minutes or until light brown.
14. 14
    Remove from oven; cool 30 seconds.
15. 15
    Invert onto cookie sheet.
16. 16
    Let stand 1 minute; remove pans.
17. 17
    Serve warm or cool completely.
18. 18
    ANOTHER VARIATION:.
19. 19
    Rolls can be baked in two 8-inch round baking pans.
20. 20
    Heat oven to 350F
21. 21
    Cook chocolate mixture as directed; place half in each pan.
22. 22
    Prepare rolls as directed; place 24 pieces, cut-side down, in each pan.
23. 23
    Bake 20 to 22 minutes.
24. 24
    Cool and remove from pans, as directed above.