3 tbsp. butter
2 tbsp. milk
1 box creamy white frosting mix for 2 layer cake
28 (8 oz.) vanilla caramels
2 tbsp. milk
1 c. chopped pecans

In medium saucepan, melt butter. Add the first 2 tablespoons milk. Stir in frosting mix until well blended. Form into rolls, about 6 x 1 1/2 inches. Roll in wax paper; chill.

Melt caramels with remaining 2 tablespoons milk over hot water; spread over chilled logs. Roll in chopped pecans. Wrap and store in refrigerator. Slice to serve.