White chocolate turtles

Directions

1. Preheat oven to 375 degrees F.
2. In a small bowl, mix together flour, cocoa, baking soda and cinnamon. When fully mixed, set aside. In a large bowl, combine butter and sugars until light and fluffy. Add vanilla and mix well. Add eggs one at a time, beating well after each addition. Add flour mixture in three additions, blending well. Stir in 1/2 cup chopped pecans.
3. In a small bowl, mix remaining 1/2 cup chopped pecans and one tablespoon granulated sugar, whisking lightly.
4. With a 1-inch scoop, portion out a heaping tablespoon of dough; wrap the dough entirely around one Rolo candy, covering it completely. Dip cookie ball into pecan/sugar mixture on one side.
5. With the "nut-side" up, place cookies at least 2-inches apart on cookie sheets lined with parchment paper or a silicone baking mat. Bake for eight to nine minutes or until set. Let cookies cool for a few minutes on cookie sheets before moving. Remove to a wire rack and cool completely.
6. Break vanilla almond bark into pieces and place in a microwave-safe container. Microwave on high for 30 seconds. Check and stir well; continue to cook in 15-second intervals until chocolate is melted and smooth. Drizzle over cooled cookies. Allow 15 minutes for chocolate to harden and serve.