1 (7-9 or 10 oz.) jar marshmallow creme
2 tbsp. butter
1 tbsp. vanilla
1 (16 oz.) pkg. (4 1/2 c.) powdered sugar, sifted
1 (14 oz.) pkg. vanilla caramels
1/4 c. milk
1 1/2 c. chopped pecans

In small bowl combine marshmallow creme, butter and vanilla. Using mixer at low speed gradually mix in 1/2 of powdered sugar. By hand, stir in enough of remaining sugar to make a stiff mixture. Turn out onto a clean surface and knead in remaining sugar. Wrap and chill about 2 hours or until firm.

In saucepan combine caramels and milk. Heat over low heat until caramels are melted, stirring occasionally. Cool slightly.

Form chilled marshmallow creme mixture into four 6 inch logs.

Sprinkle nuts on a sheet of waxed paper.

With knife, spread melted caramel mixture over the top and sides of one log; invert onto nuts. Spread uncoated side with caramel mixture and coat with nuts. Repeat with remaining logs. Wrap. Store in refrigerator. Slice 1/2 inch thick. Makes 48 slices.