MELT caramels with 3 Tbsp. of the milk over low heat, stirring until smooth. Pour over crust. Chill 10 minutes.
SPRINKLE pecans over caramel layer.
MELT chocolate with remaining milk and sugar on MEDIUM power for 2 minutes; stir until smooth.
POUR over caramel layer and spread evenly. Chill 3 hours or overnight.