1. Heat oven to 350 degrees. 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 tart pan with removable bottom.
Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High for 2 to 4 minutes,stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
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. 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.