Preheat your oven to 325°F (about 163°C). Line or grease baking sheets.

In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy (about 3–4 minutes).

Beat in the evaporated milk and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed mixture, mixing until a dough forms.

Cover the dough and refrigerate for about 1 hour (or until it’s easy to handle).

On a lightly floured surface, roll out the dough to approximately ¼-inch thickness. Using a knife or a cookie cutter, cut into strips about 2 × 1 inches. Place the pieces about 1 inch apart on the prepared baking sheets.

Bake for 12–14 minutes (or until the edges are just lightly browned). Remove the cookies to wire racks and allow them to cool completely.

For the filling: In a saucepan over medium-low heat, combine the caramels and the 6 tablespoons evaporated milk. Cook and stir until the caramels are melted and smooth. Remove from heat and stir in the butter, confectioners’ sugar, and chopped pecans. Allow it to cool for about 5 minutes. Then spread about 1 teaspoon of this caramel-pecan mixture over each cookie.

For the icing: In a microwave-safe bowl (or a small saucepan), melt the chocolate chips with the 3 tablespoons evaporated milk. Stir until smooth. Then stir in the butter, confectioners’ sugar, and vanilla extract until well combined. Allow to cool for 5 minutes. Spread about 1 teaspoon of this icing on each cookie, then top each with a pecan half.

Let the cookies stand until the icing is set. Store in an airtight container.