2/3 c. Pillsbury Ready-to-Spread caramel pecan frosting
20 pecan halves
2 (10 oz.) cans Hungry Jack refrigerator biscuits
20 milk chocolate candy kisses

Heat oven to 375 degrees. Grease 9-inch square pan or 9-inch round cake pan. Spread frosting over bottom of prepared pan. Press pecans into frosting. Separate dough into 20 biscuits. Wrap 1 biscuit around each candy kiss. Pinch edges to seal and completely cover candy kiss. Arrange filled biscuits over frosting and pecans.

Bake at 375 degrees for 28 to 32 minutes or until golden brown. Let stand 3 minutes. Invert onto serving plate. Yield: 20 buns.