INGREDIENTS 1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing 5 (12- or 10-inch) wooden skewers 25 caramels, unwrapped (from 14-oz bag) 1 tablespoon milk 3/4 cup Fisher® Chef’s Naturals® Chopped Pecans 3/4 cup Hershey's® milk chocolate baking chips 1 teaspoon Crisco® Pure Vegetable Oil DIRECTIONS 1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Separate dough into 5 rolls; reserve icing. Unroll each roll into a strip; thread each strip onto wooden skewer. Place on cookie sheet. 2 Bake 13 to 19 minutes or until golden brown. Place piece of waxed paper under cooling rack. Transfer skewers from cookie sheet to cooling rack. 3 Meanwhile, in 2-quart saucepan over low heat, heat caramels and milk, stirring occasionally, until caramels are melted. Place pecans on piece of waxed paper. Generously drizzle caramel mixture lengthwise over cinnamon roll strips; roll in pecans. R