Preheat oven to 350°. Remove 2 Tbsp. cinnamon coating from Packet 2 and reserve. Using a fork, blend the Cinnamon Muffin Melt Mix and remaining cinnamon coating with butter until it forms small balls. Reserve ½ cup mixture for topper. Press remaining into a greased 9 x 13 pan. Bake for 12 minutes. Meanwhile, combine bread mix, water, egg and ½ cup chopped pecans; stir until well blended. Gently spread this mixture over the baked crust; sprinkle with the reserved topper, remaining ½ cup pecans and reserved cinnamon coating. Bake 34-37 minutes. Cool completely. Cut into squares and drizzle with Creamy Caramel Sauce. Top with a pecan half just before serving.