Line a microwave-safe plate with parchment paper. Place 6 Oreo thin cookies, in a circle, on the plate.
Place an unwrapped caramel on top of each cookie.
Microwave for 12-15 seconds to soften the caramels. Remove from microwave and place an Oreo thin cookie on top of each caramel. Gently press down on each cookie to help spread the warm caramel to the edges.
Repeat Steps 1-3 to make 6 additional cookies (12 total).
Warm the chocolate chips in a double boiler over medium heat. Stir occasionally until melted and smooth. Transfer to a small microwave-safe bowl for easier handling.
Fill each cookie mold ⅓ of the way with the melted chocolate.
Place a caramel-filled cookie in each mold, on top of the melted chocolate.
Spoon additional melted chocolate on top of each cookie, up to the fill line. Set aside the remaining melted chocolate for later use.
Chill for 30 minutes to allow the chocolate to harden.
Line a cookie sheet with wax or parchment paper. Gently pop each cookie out of its mold and place on the lined cookie sheet.
Re-heat the melted chocolate in the microwave for 20 to 30 seconds. Drizzle the melted chocolate on top of each Oreo cookie.
Immediately place a pecan half on top of the drizzled chocolate.