Preheat oven to 375 degrees.

Make dough according to package directions. Make 36 (1-inch) balls (I usually make 24--to fit a standard size mini muffin pan). Press each ball into the bottom of each mini muffin cup and press up the sides.

Bake 8-9 minutes or until edges just start to brown. While the crust is baking, in a medium heavy-bottomed saucepan, combine the butter, brown sugar, sugar, corn syrup, heavy cream, and salt, Stirring constantly on medium heat, bring the mixture to a boil and boil until until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.Remove from heat and stir in vanilla.

Remove pans from oven. Using the back of wooden spoon, press down the sides and bottom of each cup to flatten, being careful not to make holes.

Bake for 2 minutes more. Remove from oven and immediately place 4-5 chocolate chips in each cup.

Spoon about 1 Tablespoon of caramel into each cup and immediately top with pecans and slightly press them down. Cool for five minutes then remove with narrow spatula or a knife.