Preheat oven to 350 degrees. Spray 36 mini muffin cups with cooking spray.

In a medium bowl, microwave the caramels and 1/4 cup of cream on HIGH for 2-3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.

Unroll the pie crusts and, using a 2 1/2 inch round cookie cutter, cut 18 rounds from each crust, rerolling the dough as necessary. Gently press each round into the bottom and up the sides of the muffin pan. Place about 1/2 teaspoon of pecans in the bottom of each cup, on top of the prepared crust. Spoon 1/2-1 teaspoon of caramel over the pecans. (The crusts will be about 1/2 full.) Reserve the remaining caramel.

Stir brownie mix, oil, water, and egg in a medium bowl until smooth. Spoon 1 level tablespoon of brownie batter into each crust cup. Bake 18-24 minutes until a toothpick inserted into the edge of the brownie comes out clean. Cool 10 minutes in pan, then run a knife around the edges to loosen and carefully remove from cups. Cool completely.

Make ganache by melting chocolate chips and remaining 1/4 cup cream in a microwave safe bowl on HIGH for 1-2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup and spoon ganache over tops of cooled brownie pies. Refrigerate for 30 minutes, or until the ganache has set.

Microwave the remaining caramel mixture until smooth and pourable. Spoon over the top of each pie. Or, place in a ziploc bag with the tip cut off and pipe in a criss-cross decorative pattern. Let set. Store loosely covered in refrigerator.