By Jocelyn Loos – Moose Jaw, Saskatchewan
2 1/2-2 3/4 cup flour enough so dough is not sticky
3/4 cup cocoa
1 tsp baking soda
1 cup white sugar
1 cup brown sugar
1 cup margarine
2 tsp vanilla
48 rollo chewy carmels
Beat sugars and margarine until fluffy, add eggs and vanilla and beat well. Add flour mixture and blend well. Cover and cool dough in fridge for about 1/2 hour.
Shape into1″ ball around caramel, covering it completely.
Bake 8 minutes at 350*, DO NOT OVER BAKE, they will look quite soft.
Cool in pan slightly then move to a piece of waxed paper.
Cool completely you can melt white chocolate and drizzle over top or eat as is.