16 vanilla caramels (3/4 c.)
24 lg. marshmallows (4 c.)
1/2 c. milk
1 c. chopped toasted pecans
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, but not touching, boiling water. Cook, stirring occasionally, until mixture is melted and smooth, about 25 minutes. Remove from heat; cool. Stir in pecans.

Whip cream, fold into caramel mixture. Combine cracker crumbs and butter. Reserve 1/4 cup crumb mixture; press remainder into bottom of 10 x 6 x 2 inch dish. Turn caramel mixture into dish. Sprinkle with reserved crumbs. Chill several hours or overnight. Cut into squares. Makes 6 to 8 servings.