Place caramels in medium microwaveable bowl. Add milk. Microwave on high
2 ˝ to 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour into crust. Microwave chocolate in medium microwaveable bowl on high 1 ˝ to 2 minutes or until chocolate is completely melted, stirring after each minute. Add 2 cups of the whipped topping stir with wire whisk until well blended. Spread evenly over caramel layer in crust. Refrigerate at least 2 hours. Let stand at room temperature 10-15 minutes before serving. Top with remaining whipped topping. Store leftover pie in refrigerator.