Grease an 8-inch square pan with 2 teaspoons of softened unsalted butter.

Combine 3¾ cups of sifted powdered sugar and ½ cup of nonfat dry milk powder in a large mixing bowl until smooth.

In a medium saucepan, melt ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of light corn syrup over medium heat, stirring continuously for about 5 minutes.

Gradually pour the dry ingredient blend into the saucepan and stir, then add 1 teaspoon of pure vanilla extract.

Once cooled for about 10 minutes, divide the mixture into four portions and shape each into a log.

Wrap each log in waxed paper and place in the freezer for at least 1 hour.

Melt 14 ounces of caramels with 1 tablespoon of milk in a small saucepan over low heat.

Dip each log into the melted caramel and allow excess to drip off.

Roll each log in 2 cups of chopped pecans, pressing lightly to stick, then wrap again in waxed paper.

Store in an airtight container for 30 minutes before slicing.