2 c. all purpose flour
2/3 c. confectioners sugar
3/4 c. butter
1 tsp. vanilla
28 soft caramel candies
2 tbsp. butter
1 tbsp. milk
2/3 c. chopped pecans
2/3 c. plain chocolate candies

In large bowl combine flour, confectioners sugar and 3/4 cup softened butter, add vanilla; mix until crumbly. Press mixture into 15 x 10 inch pan. Bake at 325 degrees for 20-25 minutes or until golden brown. Remove to wire rack. In small pan melt caramels, butter and milk over low heat until smooth. Spread over cookie. Sprinkle with pecans and candies. Cool until caramel mixture is set, 3 hours.