2 teaspoons plus ½ cup butter, softened, divided

1 can (5 ounces) evaporated milk

2 ½ cups sugar

2 cups (12 ounces) semisweet chocolate chips

1 jar (7 ounces) marshmallow crème

24 caramels, quartered

¾ cup salted cashew halves

1 teaspoon vanilla extract

Line a 9-in. square baking pan with foil; butter the foil with 2 teaspoons butter.  Set aside.  In a large heavy saucepan, combine milk, sugar and remaining butter.  Cook and stir over medium heat until sugar is dissolved.  Bring to a rapid boil; boil for 5 minutes, stirring constantly.  Remove from the heat; stir in chocolate chips and marshmallow crème until melted.  Fold in caramels, cashews and vanilla; mix well.  Pour into the prepared pan.  Cool.  Remove from the pan and cut into 1-in. squares.