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Chocolate Kiss Cookies

1 (16-ounce) container dark chocolate frosting

1/2 stick butter, room temperature

2 1/2 cups graham cracker crumbs

1/2 teaspoon pure vanilla extract

1 cup very finely ground pecans

48 chocolate kisses

Beat chocolate frosting and butter in large bowl until well blended. Blend in graham cracker crumbs and vanilla extract. Place pecans in a pie pan or other shallow bowl.

Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground pecans to coat. Place balls on cookie sheet. Use your finger to make a deep indentation in center of each ball which will slightly flatten the cookie. Fill indentations with chocolate kisses.

Refrigerate for 30 minutes, or until cold. Makes about 48 cookies.