Grease an 8-inch square pan with 2 teaspoons of softened butter. Set aside.

In a medium bowl, combine the confectioners’ sugar and dry milk powder. Mix thoroughly and set aside.

In a heavy saucepan over medium heat, combine the 1/2 cup softened butter, granulated sugar, and light corn syrup. Cook and stir until the sugar dissolves completely and the mixture reaches a gentle boil.

Gradually stir the confectioners’ sugar mixture into the saucepan, adding approximately one-third at a time. Mix until fully incorporated and a smooth, cohesive candy mixture forms.

Remove the saucepan from the heat. Stir in the vanilla extract. Continue stirring until the mixture thickens enough to mound slightly when dropped from a spoon. Transfer the mixture to the prepared pan, spreading it evenly. Allow it to cool completely.

Once cooled, cut the candy into four long strips, then cut each strip in half crosswise. Shape each portion into a log by gently rolling it between your hands. Wrap each log in waxed paper and refrigerate or freeze until firm.

In a microwave-safe bowl, combine the caramels and milk (or half-and-half). Heat in short intervals, stirring frequently, until the mixture is fully melted and smooth.

Roll each firm candy log in the melted caramel mixture, ensuring an even coating. Immediately roll each caramel-covered log in the chopped pecans. Wrap the completed logs in waxed paper and store in an airtight container at room temperature. Slice with a serrated knife before serving.