Chocolate Quicky Stickies

8 tbs butter (1 stick) or margarine, divided
3/4 c packed light brown sugar
4 tbs cocoa, divided
5 tsp water
1 tsp vanilla extract
1/2 c chopped nuts (optional)
2 cans refrigerated crescent rolls
2 tbs granulated sugar

makes 4 dozen small rolls

1. Heat oven to 350

2. Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil. Remove from heat; stir in vanilla. Spoon about 1 teaspoon chocolate mixture into each of 48 small muffin cups. Sprinkle 1/2 teaspoon nuts, if desiered, into each cup; set aside.

3. Unroll dough; separate into 8 rectangles; firmly press perforations to seal. Melt remaingin 2 tablesoons butter; brush over rectangles. Stir together granulated sugar and remaining 1 talespoon cocoa; sprinkle over rectangles. Starting at longer side, roll into 6 equal pieces. Press gently into prepared pans, cut-side down.

4. Bake 11 to 13 minutes or until light brown. Remove from oven; let cool 30 second. Invert onto cookie sheet. Let stand 1 minute. remove pans. Serve warm or cool completely.

Princess E says: I liked making these for Daddy. They were fun and were very yummy. We surprised him in bed with them and ate all together in Mommy's room.