16 vanilla caramels
24 lg. marshmallows
1/2 c. milk
1 c. chopped pecans
1 c. whipping cream
1 c. graham crackers
4 tbsp. butter, melted

Place caramels, marshmallows and milk in saucepan. Melt over low heat, stirring occasionally until mixture is smooth. Remove from heat. Cool. Stir in pecans. Whip cream and fold into caramel mixture. Combine cracker crumbs and butter. Reserve 1/4 cup for topping. Press remainder into bottom of greased 10 x 6 x 2 inch dish. Turn caramel mixture into dish. Sprinkle with crumbs. Chill several hours or overnight. Cut into squares.