Remove wrappers from chocolates.

Lightly grease cookie sheets.

Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended.

Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

Heat oven to 350 F.

Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.)

Roll balls in pecans, if desired.

Place on prepared cookie sheet; press thumb gently in center of each cookie.

Bake 9 to 11 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Place 24 caramel filled chocolates and milk in small microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds; stir.

If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred.

Put about 1/2 teaspoon caramel filling in each indentation.

Lightly press chocolate on caramel.