Melt chocolate over a double boiler on low heat.
In a small saucepan melt caramels and heavy cream. Once melted work quickly to avoid having the caramel harden. You can add 1-2 tablespoons of heavy cream if needed to make a softer caramel.
On a parchment paper lined baking sheet pour 1/2 tablespoon of chocolate. Add 1 teaspoon caramel on top along with the pecans. You can reverse the layers so that the chocolate is on top of the caramel and pecans. Place in refrigerator for 10 minutes to set.
Drizzle remaining chocolate over the turtles. Sprinkle a few flakes of sea salt on top if desired.