Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on an ungreased baking sheet. Toast in the oven for 5 to 7 minutes until fragrant. Remove and let cool entirely.

Prep the Pan: Line a large baking sheet with parchment paper or a silicone baking mat.

Build the Base: Arrange the cooled pecans in small clusters of three or four on the prepared baking sheet. Overlap them slightly in the center to create a star or "Y" shape.

Melt the Caramel: Place the unwrapped caramels and heavy cream into a microwave-safe bowl. Microwave on high in 30-second increments. Stir well after each increment until the caramel is completely melted, smooth, and glossy.

Add the Caramel: Spoon about 1 tablespoon of the warm, melted caramel over the center of each pecan cluster, ensuring the caramel touches all the nuts to bind them together. Let sit at room temperature for 10-15 minutes to firm up.

Melt the Chocolate: Place the chocolate chips in a separate microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until melted and completely smooth.

Top with Chocolate: Spoon about 1 to 2 teaspoons of melted chocolate over the top of the caramel on each candy. Use the back of the spoon to gently swirl the chocolate.

Garnish and Chill: If using, immediately sprinkle a tiny pinch of flaky sea salt over the wet chocolate. Place the baking sheet into the refrigerator for 20 minutes, or until the chocolate is completely set and firm.

Serve: Remove from the parchment paper and serve immediately, or store in an airtight container for later. Enjoy!