Easy Caramel Chocolate Sticky Buns

1 can coconut pecan frosting (15 oz.)

1 cup pecan halves

2 cans refridgerated buttermilk biscuits (10 oz.)

20 chocolate kisses -- unwrapped

* Spread frosting in bottom of a lightly greased 9-inch square pan. Arrange p ecan halves over frosting. Set aside.

* Seperate biscuits; flatten each to about 1/4 inch thickness. Place a chocol ate kiss to 1 side of center of each biscuit. Fold biscuit in half, forming a semicircle; press edges gently to seal. Repeat procedure with remaining biscui ts and chocolate kisses. Arrange biscuits over pecans, placing flat sides down .

* Bake at 375F for 28 to 30 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes; invert onto serving plate, and serve immediately.