In medium microwavable bowl, microwave caramels and 1/4 cup of the cream on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.
Spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, re rolling dough if necessary.
Gently press each round of dough into the bottom of a muffin cup.
Spoon scant 1/2 teaspoon of pecans into the bottom of each cup.
Spoon 2 teaspoon caramel mixture over pecans (there will be about 1/2 cup remaining to drizzle with later.). Reserve the remaining caramel
In medium bowl, stir brownie mix (with syrup packet), oil, water and egg according to the bake of the box. Stir 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 racks 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking racks. Cool completely, about 30 minutes.
Meanwhile, to make ganache glaze, in small microwavable bowl, microwave remaining 1/4 cup cream and chocolate chips 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 reserved caramel mixture on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon caramel mixture. Store loosely covered in refrigerator.
Marjean had a great tip for after you pull them out of the oven and they are cooling. She uses a knife to lift them up and turn them on their side so they cool nicer, quicker and the bottoms don't get soggy.
She will then remove them from the tin and put them on a cooling rack. If you are in a hurry you can pop them in the freezer to cool them quicker.