7-10 oz. jar marshmallow creme
2 tbsp. butter, softened
1 tsp. vanilla
1 lb. pkg. white powdered sugar, sifted
14 oz. pkg. caramels
1/4 c. milk
1 1/2 c. chopped pecans

In a small bowl combine marshmallow creme, butter and vanilla. Gradually stir in white powdered sugar. Wrap and chill mixture about 2 hours or until firm.

In saucepan, combine caramels and milk. Heat over low heat until melted, stirring occasionally. Cool slightly. Form chilled mixture into 4" to 6" logs. Sprinkle nuts on wax paper. Spread melted caramel over tops and sides of rolls. Turn over, placing caramel side into pecans. Slightly press. Spread other tops and sides with caramel, then in pecans. Cover completely with pecans. Keep refrigerated.