3/4 c. butter
3/4 c. powdered sugar
1 tsp. vanilla
2 tbsp. evaporated milk
1/4 tsp. salt
2 c. all-purpose flour
Caramel Filling
Chocolate Icing

Cream butter and sugar. Add vanilla, milk and salt. Mix in flour thoroughly, chill. Roll dough, 1/2 at a time, to an 1/8 inch thickness. Cut in 2 inch squares. Bake on ungreased cookie sheets at 325 degrees for 12 minutes. Top with caramel fill and chocolate icing. Yield: 3 dozen.

CARAMEL FILLING:

1/2 lb. light caramels
1/4 c. evaporated milk
1/4 c. butter
1 c. sugar
1 c. chopped pecans

Melt caramels with evaporated milk in pan over water, stirring occasionally. Add butter, sugar and pecans. Spread 2 teaspoons on each cookie. Keep filling over water while spreading.

CHOCOLATE ICING:

1 (6 oz.) pkg. chocolate morsels
1/4 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. sugar

Melt chocolate morsels with evaporated milk in pan over water. Add butter, vanilla and sugar. Spread on top of caramel filling.