Prepare the Pan by buttering an 8-inch square pan with 2 teaspoons of softened butter.

Mix Dry Ingredients by combining 3¾ cups of sifted powdered sugar and ½ cup of nonfat dry milk powder in a large mixing bowl.

Cook the Syrup by melting ½ cup of butter, ½ cup of granulated sugar, and ½ cup of light corn syrup over medium heat until boiling.

Combine Mixtures by adding the dry mixture to the warm syrup gradually while stirring continuously, then stir in 1 teaspoon of vanilla extract.

Shape the Logs by allowing the mixture to cool for about 10 minutes, then shape it into four equal strips and roll them into log shapes.

Chill the Logs by wrapping each log in waxed paper and placing them in the freezer for at least 1 hour.

Melt the Caramels by combining a package of caramels and 1 tablespoon of milk over low heat, stirring until smooth.

Dip the Logs into the melted caramel, ensuring each log is fully coated.

Coat with Pecans by rolling each caramel-coated log into 2 cups of chopped pecans until completely covered.

Final Chill and Store by wrapping the coated logs in waxed paper and storing them in an airtight container at room temperature for at least 30 minutes.