Chocolate Caramel Sticky Buns

3/4 cup water

1/3 cup margarine or butter, softened

1 egg

3 cups flour

1/2 cup baking cocoa

1/3 cup granulated sugar

1/2 teaspoon salt

3 teaspoons bread machine or quick active dry yeast

3/4 cup pecan halves

2 tablespoons margarine or butter, softened

Measure carefully, placing all ingredients except pecans and 2 tablespoons margarine in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use any delay cycles.

Remove dough from pan. Cover and let rest 10 minutes on lightly floured surface. Prepare Caramel Topping in ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.

Roll dough into 15x10 inch rectangle on lightly floured surface. Spread 2 Tablespoons margarine over dough. Prepare Chocolate Chip Filling; sprinkle over margarine. Roll dough up tightly, beginning at 15 inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1 inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.

Heat oven to 350. bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter or tray. Let pan remain over buns 1 minute; remove pan

Caramel Topping

1/2 cup melted butter or margarine

1 cup packed brown sugar

1/4 cup corn syrup

Mix ingredients together in pan until well blended.

Chocolate Chip Filling

1/2 cup semisweet chocolate chips

2 tablespoons packed brown sugar

1 teaspoon ground cinnamon

Mix ingredients together.