PREPARATION:

1. Preheat oven to 375°F. Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
2. Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla. Gradually add flour mixture and 1/2 cup pecans; beat well. Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
3. Place remaining 1/2 cup pecans and 1 tablespoon sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture. Place, nut side up, on ungreased cookie sheet. Repeat with remaining dough and candies, placing 3 inches apart.
4. Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes. Transfer cookies to wire rack; cool completely.
5. Place white chocolate in small resealable freezer bag; seal bag. Microwave on MEDIUM (50%) 2 minutes. Turn bag over; microwave 2 to 3 minutes or until melted. Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies. Let stand about 30 minutes or until chocolate is set.