16 caramels
24 large marshmallows
1/2 c. milk
1 c. chopped pecans, toasted
1 c. whipping cream
1 c. graham cracker crumbs
4 tbsp. butter, melted

Put caramels, marshmallows and milk in top of double boiler. Place over boiling water. Cook, stirring occasionally, until mixture is melted and smooth, about 25 minutes. Remove from heat and cool. Stir in pecans. Whip the cream and fold into caramel mixture. Combine crumbs and butter. Reserve 1/4 cup. Press remainder into bottom of 10 x 6-inch dish. Top with caramel mixture. Sprinkle with crumbs. Chill several hours or overnight. Cut into squares.

Serves 6.

NOTE: May be doubled and put into 9 x 13-inch dish.