Pecan Caramel Cream Squares

16 vanilla caramels
24 large marsmallows
1/2 cup milk
1 cup toasted pecan pieces, chopped
1 cup heavy cream, whipped
1 cup graham cracker crumbs
4 Tbsp melted butter

In top of double boiler place caramels, marshmallows and milk, being careful not to let the bottom touch the boiling water. Cook, stirring often until all is melted and smooth; about 25 minutes. Remove and cool. Stir in pecans. Carefully fold in whipped cream. Combine graham cracker crumbs and butter. Reserve 1/4 cup. Press the remainder into an oiled 10x6x2 inch pan. Pour caramel mixture over. Sprinkle with remaining graham cracker crumbs. Chill overnight. Serves 6-8