Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet. Toast for about 5 to 8 minutes, watching carefully to prevent burning. Allow pecans to cool completely.

Line one or two large baking sheets with parchment paper or a silicone baking mat. Arrange clusters of three or four toasted pecan halves on the sheets, spreading them slightly outwards to resemble the legs of a turtle. Leave about 2 inches of space between each cluster.

If using caramel chews, place them and the heavy cream into a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the caramel is completely smooth (1-2 minutes total). If using jarred sauce, skip this step.

Remove the caramel from the heat and allow it to cool slightly (about 5 minutes). This prevents the caramel from running too much when scooped.

Using a small spoon or scoop, place a dollop of the warm caramel directly over the center of each pecan cluster. This forms the turtle's 'shell.'

Place the baking sheets into the refrigerator for about 15 to 20 minutes, or until the caramel has firmed up slightly and holds its shape.

Melt the Chocolate: Place the chocolate chips and the coconut oil (if using) into a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the chocolate is fully melted and smooth.

Dip each chilled caramel turtle into the melted chocolate, ensuring it is completely covered. Use a fork or dipping tool to gently lift the candy and let the excess chocolate drip off.

Immediately place the coated turtle back onto the parchment paper. Sprinkle a tiny pinch of flaky sea salt (if desired) onto the wet chocolate shell of each turtle.

Refrigerate the finished turtles for another 15 to 30 minutes, or until the chocolate is completely set and hardened. Store in an airtight container at room temperature or in the refrigerator for up to one week.