CHOCOLATE CHIP CARAMEL ROLLS

1/4 cup brown sugar
3 tablespoons butter or margarine, divided use
1 tablespoon light corn syrup
1 cup all-purpose flour
1 tablespoon wheat germ
1 1/2 teaspoons baking powder
3 tablespoons shortening
1/4 cup milk
2 tablespoons sugar
1/4 teaspoon grated orange peel
1/4 cup miniature semisweet chocolate pieces

In a small bowl combine brown sugar, 2 tablespoons butter, and corn syrup. Cook on 100% power (high) for 1 to 2 minutes or till butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six 6-ounce custard cups. Set aside.

In a mixing bowl stir together flour, wheat germ, and baking powder. Cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir just till dough clings together. Turn out onto a lightly floured surface. Knead gently 15 to 20 strokes. Roll into a 1 0x6-inch rectangle.

In a small bowl cook the remaining 1 tablespoon butter on high for 30 to 60 seconds or till melted. Brush over dough.

Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough. Beginning from short side, roll up jelly-roll style. Seal seams. Slice into 1-inch pieces. Place dough slices, cut side down, in custard cups.

Arrange cups in a circle in the microwave oven. Cook on high for 2 to 3 minutes or till a wooden toothpick comes out clean, turning and rearranging cups once after 1 minute. Let cool 1 minute. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm.

Makes 6 rolls
Source: Better Homes and Gardens Microwave Cooking Card Library, 7-1, Meredith Corporation, 1986