Make cookie dough as directed on package, stirring in flour. Roll
dough into 1-inch balls; place about 2 inches apart on Reynolds
Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes
or until set. Cool 1 minute; place cookies on cooling rack
Microwave caramels and milk uncovered on High 1 minute to 1 minute
30 seconds, stirring once, until caramels are melted. Dip one side
of each cookie at an angle into caramel mixture to coat top half;
spread if necessary. If caramel thickens, add up to 1 teaspoon
additional milk and reheat.
about 1 teaspoon fudge topping on top of each cookie. Place pecan
half on topping. Let stand about 15 minutes until toppings are set.