In a bowl, mix together cream cheese, butter and flour until a dough forms. Roll into about 60 balls. Place 1 ball into each cup of a greased mini tassie (muffin) pan. Spread the dough to cover the cup to form shell. Chill pans for 2 hours.
Preheat oven to 350 degrees. Bake shells in preheated oven for 15-20 minutes. Allow to cool in the pan, then carefully remove cups and let continue to cool until filling is ready.
In a double boiler or in the microwave, combine caramels and 1/2 cup evaporated milk and heat and stir until melted. Fill shells with caramel mixture. In a bowl, combine butter, Crisco, vanilla, and sugar. Cream well and add warmed milk. Blend thoroughly into an icing. Frost tops of tassies and sprinkle pecan chips on top. Makes 5 dozen. Enjoy!