In medium microwavable bowl, microwave caramels and 1/4 cup of the whipping cream uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.
Meanwhile, spray 36 mini muffin cups with Crisco Original No-Stick Cooking Spray. On work surface, unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Gently press each round on bottom and up side of muffin cup. Spoon scant 1/2 teaspoon pecans in bottom of each cup. Spoon about 1 teaspoon caramel mixture over pecans in each cup (cup will be 1/2 full); reserve remaining caramel mixture.
Heat oven to 350°F. In medium bowl, stir brownie mix (with syrup packet), oil, water and egg 50 strokes with spoon. Spoon 1 level tablespoon brownie batter into each cup.
Bake 18 to 24 minutes or until toothpick inserted into edge of brownie comes out clean. Cool in pans on cooling rack 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking rack. Cool completely, about 30 minutes.
Meanwhile, to make ganache glaze, in small microwavable bowl microwave remaining 1/4 cup cream and baking chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup until blended. Spoon ganache over each brownie. Refrigerate about 30 minutes or until ganache is set.
Microwave remaining caramel on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon of the reserved caramel. Store loosely covered in refrigerator.