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 1 hour or until thoroughly chilled (dough will still be sticky).

Heat oven to 350°. Shape dough into 48 one 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 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Place 18 chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded1/4 teaspoon caramel mixture into center of each cookie. Lightly press chocolate in center of each cookie.

Makes 48 cookies.