Spray a 9-inch baking dish with cooking spray and set aside. In a medium pot or dutch oven, add the butter, corn syrup, and sugar. Place over medium heat, and constantly stir until the butter is melted and everything is combined.

Continue to stir until the mixture comes to a simmer.

Take off the heat and stir in the powdered sugar, powdered milk, and vanilla. The mixture will become a thick paste.

Press this mixture into the prepared baking dish and let it cool to the touch for about 30 minutes at room temperature.

Cut the filling into 4 even strips, then cut them down the center, so you have 8 pieces.

Take one portion of the filling and, place it on a piece of parchment paper, roll it up so it forms a log.

Place it on a sheet tray, seam side down, and continue with the rest of the filling.

Freeze the filling for 1-2 hours until frozen solid.

In a double boiler over medium heat, place the caramels and the milk, and constantly stir until the caramels are melted. Add the chopped pecans to a shallow bowl.

One by one, carefully dip the logs into the caramel, coating the entire log and letting any excess drip off. This step can be tricky, just do your best.

Immediately place the log into the pecans and gently press and roll the log into the pecans so they stick and the log is fully coated.

Place the finished log on a parchment-lined sheet tray while you roll the rest of the logs.

Cut into ½- inch slices and serve immediately.