Combine all caramel ingredients in bowl; microwave, stirring every 30 seconds, 1-2 minutes or until melted and smooth.
Place cookies onto waxed paper. Place 1 teaspoon caramel mixture in center of each cookie. Immediately press 1 pecan half into caramel.
Melt candy coating according to microwave package directions. Drizzle 1 teaspoon melted chocolate over pecan. Let stand until drizzle is set.
*Substitute 25 unwrapped caramels.
- Reheat caramel mixture by microwaving 15-20 seconds if it becomes too firm while topping cookies.
- Various sizes of shortbread cookies are sold. Sizes between 1 1/2- to 2 1/2-inch diameter can be used.