Preheat oven to 350°. Lightly spray cups of a mini-muffin pan with nonstick cooking spray. Finely chop cashews using a food chopper. Combine cashews, butter, and corn syrup in a bowl; mix well using a scraper. Using a large measuring spoon (about 1 Tbsp.), divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured rolling pin to flatten tops; bake 6–8 minutes or until edges are golden brown. Meanwhile, combine caramel candies and milk in clean batter bowl. Microwave, uncovered, on HIGH 2–3 minutes or until melted and smooth, stirring every 30 seconds. Remove pan from oven to a cooling rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan. Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels in a 1-cup bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Trim corner of bag with a knife; drizzle chocolate over caramel. Serve warm or at room temperature. Yield: 24 servings.