3/4 c. butter
3/4 c. powdered sugar, sifted
2 tbsp. evaporated milk
1 tsp. vanilla
1/4 tsp. salt
2 c. sifted flour

Cream 3/4 cup butter. Gradually add 3/4 cup sifted powdered sugar, creaming well. Add 2 tablespoons evaporated milk, q teaspoon vanilla, 1/4 teaspoon salt. Mix. Blend in 2 cups sifted flour, mix thoroughly. Roll out dough, half at a time, on floured surface to 1/8 inch thickness. Cut into 3 inch x 1 1/2 inch rectangular 2 inch squares; place on ungreased cookie sheets. Bake at 325 degrees for 12 to 15 minutes until lightly browned. Cool. Spread 1 to 2 teaspoons filling on each. Top with 1/2 teaspoon icing. Decorate with pecan halves.

CARAMEL FILLING:

Combine in top of double boiler 1 bag light colored candy caramels and 1/2 cup evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat, add 1/2 cup butter and 2 cups sifted powdered sugar. Mix thoroughly. Stir in 2 cups pecans, chopped. Keep mixture warm over warm water.

CHOCOLATE ICING:

Melt 2 cups (12 ounce package) semi-sweet chocolate pieces with 2/3 cup evaporated milk over low heat. Remove from heat. Stir in 4 tablespoons butter, 2 teaspoons vanilla and 1 cup sifted powdered sugar. Makes about 5 dozen.