SPREAD 3 Tbsp. caramel topping onto bottom of crust; sprinkle with 1/3 cup pecans.
MIX cream cheese and 1/2 cup of the remaining caramel topping until blended. Stir in 2 cups whipped topping and chopped candy. Spoon into crust.
TOP with remaining whipped topping and pecans. Sift cocoa powder over top. Drizzle with remaining caramel topping. Refrigerate 1 hour.