Prepare the baking sheet: Cover a baking sheet with aluminum foil or parchment paper and spray with nonstick cooking spray.
Arrange the pecans: Place pecan halves in clusters of four on the prepared baking sheet, forming a rough turtle shape.
Melt the caramels: Place unwrapped caramels in a microwave-safe bowl. Add a spoonful of water if the caramels are very stiff. Microwave in 30-second intervals, stirring after each, until melted.
Add caramel to pecans: Let the caramel cool slightly, then spoon over pecan clusters.
Melt the chocolate: Melt chocolate chips in a microwave-safe bowl or using a double boiler.
Cover with chocolate: Pour melted chocolate over the caramel, ensuring complete coverage.
Chill: Refrigerate the baking sheet for at least 30 minutes to set the chocolate and caramel.
Serve: Enjoy at room temperature. Store leftovers in an airtight container in the refrigerator or at cool room temperature.
Tip: For a richer caramel flavor, consider making your own caramel instead of using store-bought.
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