2 1/2 c Granulated Sugar
1/2 c Butter
5 oz Evaporated Milk
2 c Miniature Marshmallows
12 oz Milk Chocolate Chips
1 c Pecans
2 t Vanilla
Line a 9 x 13 inch baking dish with non stick foil, set aside.
Toast pecans, chop, set aside. Cut caramels into quarters, add to pecans, set aside.
In a large saucepan (at least 4 quart), combine sugar, butter and evaporated milk over medium heat.
Bring to a rolling boil, stirring constantly. Continue boiling (reducing heat as necessary to keep a boil and not boil over) for 4 minutes.
Remove from heat, stir in marshmallows and chocolate, stirring until melted.
Stir in pecans and caramels.
Pour into pan, smooth to edges.
Cool to room temperature and cut. Store in refrigerator.