Butter an 8-inch square pan with 2 teaspoons of softened unsalted butter and set aside.

Combine 3¾ cups of sifted powdered sugar and ½ cup of nonfat dry milk powder in a large mixing bowl.

Melt ½ cup of unsalted butter in a medium saucepan over medium heat, then add ½ cup granulated sugar and ½ cup light corn syrup. Stir until it reaches a rolling boil.

Gradually mix the dry ingredients into the warm syrup while stirring constantly, then blend in 1 teaspoon of vanilla extract.

Allow the mixture to cool for about 10 minutes, then shape into four cylindrical strips and wrap them in waxed paper. Freeze for at least 1 hour.

Melt the caramels with 1 tablespoon of milk over low heat, stirring until smooth.

Dip each log into the melted caramel until fully covered, then place on a clean surface.

Roll each caramel-coated log in 2 cups of chopped pecans to coat well, then wrap them in waxed paper again.

Store wrapped logs in an airtight container for at least 30 minutes before serving.