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

Cream the first 5 ingredients together, mixing well. Add the flour last. Chill for easier handling. Roll out, half the dough at a time on floured surface to a 12 x 8 inch rectangle. Trim sides. Cut into 3 x 1 1/2 or 2 inch squares.

Place on ungreased cookie sheet. Bake at 325 degrees for 12 to 15 minutes until lightly brown. Spread 1 teaspoon of icing. Decorate with pecan halves if desired.

CARAMEL FILLING:

1.2 lb. (about 28) light colored candy caramels
1/4 c. Pet evaporated milk

Heat until caramels melt, stirring occasionally. Remove from heat. Stir in:

1/4 c. butter
1 c. sifted powdered sugar
1 c. chopped pecans

CHOCOLATE ICING:

1 (6 oz.) pkg. or 1 c. semi-sweet chocolate morsels
1/3 c. evaporated milk

Remove from heat. Stir in:

2 tbsp. butter
1 tsp. vanilla
1/2 c. sifted powdered sugar