Heat oven to 375°F.

Line cookie sheets with cooking parchment paper.

Make cookie mix as directed on pouch, using butter and egg, and stirring in flour.

Shape dough into 36 (1-inch) balls.

On cookie sheets, place balls 2 inches apart.

Bake 11 to 12 minutes or until set.

Cool 1 minute; remove cookies from cookie sheets to cooling racks.

In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted and mixture can be stirred smooth.

Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary.

If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie.

Place pecan half on fudge topping.

Let stand about 15 minutes until toppings are set.