Line two baking sheets or large platters with parchment paper, ensuring they fit in either the fridge or freezer.

Arrange small piles of pecans (about 5 to 6 pieces per pile), slightly overlapping them to minimize gaps and prevent the caramel from seeping through.

In a medium microwave-safe bowl, combine the caramels and half of the cream (reserve the rest) and microwave on high until melted. This should take about 3 to 4 minutes, but stop and stir every 30 seconds to avoid burning. Alternatively, melt the caramels on the stovetop over low heat, stirring frequently. **(See notes below for more on melting caramels.)

Spoon about 1 tablespoon of caramel over each pecan pile and set aside.

In another medium microwave-safe bowl, add 8 ounces of chocolate and microwave on high for about 1 minute, stirring every 15 seconds until smooth. Work in small batches to prevent overheating—melt more chocolate as needed.

Drizzle about 2 tablespoons of melted chocolate over each pecan cluster, letting it cascade down the sides.

Optionally, sprinkle a pinch of sea salt over each Turtle.

Let the Turtles set at room temperature (this can take several hours) or speed up the process by placing them in the fridge or freezer for about 15 minutes before serving.