Preheat your oven to 350°F. Spread the pecan halves on a baking sheet and toast for 5–7 minutes until they smell nutty and look slightly darker. This step is vital to prevent the pecans from becoming "soggy" once covered in caramel.

On a sheet of parchment paper, arrange the pecans into small clusters of 3 or 4 halves, pointing outward like a turtle's paws.

In a small saucepan over low heat (or a microwave-safe bowl), combine the caramels and the heavy cream. Stir continuously until completely smooth. Adding the cream prevents the caramel from becoming too hard to bite once it cools.

Spoon about a tablespoon of melted caramel over the center of each pecan cluster. Let them sit for 10–15 minutes at room temperature until the caramel is firm enough to hold its shape.

In a double boiler or microwave, melt the chocolate chips with the coconut oil. The oil thins the chocolate slightly, making it easier to dip and giving it a "snap" when you bite into it.

Use a small spoon to cover the caramel center with the melted chocolate, leaving the "pecan paws" peeking out from underneath.

While the chocolate is still wet, sprinkle a tiny pinch of coarse sea salt over the top. This cuts through the intense sweetness of the caramel.

Refrigerate for at least 30 minutes to fully set the chocolate and caramel layers.