Heat oven to 350°F. Spoon cookie dough in greased or sprayed 9-inch square pan; press evenly in bottom of pan. Sprinkle with 3/4 cup pecans; gently press pecans into dough. Bake 15 minutes. Cool 30 minutes.
Meanwhile, in medium microwavable bowl, microwave Filling ingredients uncovered on High 2 to 3 minutes, stirring twice, until caramels are melted. Stir until smooth. Spread over cooled base. Refrigerate 15 minutes.
In another medium microwavable bowl, microwave chocolate chips and 1/4 cup plus 3 tablespoons whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate until set, 1 to 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.