1 cup evaporated milk
2 cups granulated sugar
1 teaspoon salt
1/2 stick plus 6 tablespoons real butter, divided
10 to 12 ounces peanut butter chips
About 1/2 cup creamy peanut butter
1/2 cup light brown sugar, packed
1/2 cup light Karo syrup
1 cup pecans
2 cups sifted confectioners' sugar

Line a 9-inch square glass baking dish with aluminum foil. Butter well or spray with nonstick spray.

To make bottom layer: In a heavy saucepan, combine milk, sugar, salt and 1/2 stick butter. Bring to a boil, between medium and medium-high heat, and cook for about 7-8 minutes, stirring constantly.

Remove from heat. Add peanut butter chips and creamy peanut butter. Stir well, working quickly to avoid the candy from setting up in the saucepan. Quickly pour mixture into prepared pan. Smooth out the top, if necessary. Refrigerate until firm.

To make top layer: In a small saucepan, melt 6 tablespoons of butter. Add brown sugar and Karo syrup. Stir until smooth. Bring to a boil and stir for 30 seconds. Remove from heat. Add nuts and confectioenrs' sugar. Stir well. Quickly pour over bottom layer. Chill for at least 2 hours. Cut into small squares.

Makes about 36-48 small pieces.