18 oz. real chocolate chips
1 can Eagle Brand milk
1 pt. marshmallow creme
1 tsp. vanilla
1 lb. pecans
1/2 tsp. salt
1 lb. caramels, quartered

Combine chocolate chips, milk, and marshmallow creme. Cook over low heat, stirring until combined and heated thoroughly. Remove from heat, add vanilla, then nuts and salt. Add cut-up caramels and stir but do not allow to melt. Drop onto buttered cookie sheet.