2 1/2 c. all purpose flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. firmly packed brown sugar
1 c. softened butter
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg.
1 tbsp. sugar
4 oz. almond bark (opt.)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well.

In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans.

For each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.

In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet.

Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the almond bark in a saucepan or in a baggie in the microwave. Drizzle over cookies.