3/4 c. butter
3/4 c. sifted powdered sugar
1 tsp. vanilla
2 tbsp. evaporated milk
1/4 tsp. salt
2 c. sifted flour

Cream butter gradually add powdered sugar and cream well. Add vanilla, evaporated milk and salt; mix well. Blend in flour. Roll out dough on floured surface to a 12 x 8 inch rectangle; trim sides. Cut into 3 x 1 1/2 inch rectangles or 2 inch squares; place on ungreased cookie sheet. Bake at 325 degrees for 12-16 minutes. Spread filling on each, top with 1/2 teaspoon icing. Decorate with pecan half.

CARAMEL FILLING:

1/2 lb. light colored candy caramels (about 28)
1/4 c. evaporated milk
1/4 c. butter
1 c. sifted powdered sugar
1 c. pecans, chopped

Heat caramels and milk until caramels are melted, stirring. Remove from heat, add butter, powdered sugar and pecans.

CHOCOLATE ICING:

1 (6 oz.) pkg. semi-sweet chocolate morsels
1/3 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. sifted powdered sugar

Melt chocolate morsels with evaporated milk; remove from heat; stir in butter, vanilla, and powdered sugar.