1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water, and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
3. Meanwhile, in medium microwavable bowl, microwave* caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes. (*I chose to melt mine over the stove on medium-low heat in a small saucepan.)
4. In another medium microwavable bowl, microwave* chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. (*I chose to melt mine using a double boiler on the stove.) Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.