Melt butter over low heat in saucepan. Whisk in condensed milk, vanilla and salt. Add powdered sugar, coconut and pecans. Mix quickly. Turn mixture onto work surface and form into rectangle with hands. Cut rectangle in half. Cut each half into 1-inch squares and roll into finger-like pieces between palms of hands or use knife to cut into 1 1/2 inch fingers. Place on 15- by 10-inch jellyroll pan coated with nonstick vegetable spray. Cover and store in refrigerator until firm, 1 1/2 hours or overnight.
This recipe yields 100 pieces.