Step 1

Line two baking sheets with parchment paper cut to fit.

Step 2

Arrange pecans on the baking sheets in individual star-shape of four pecans. These will be the turtle feet."

Step 3

Place caramel squares into a microwavable cup and add 2 tablespoons cream. Place in the microwave on high power for 1 minute, remove and stir. Repeat warming and stirring in 30-second bursts until the caramel is smooth but not too runny. Add more cream sparingly if necessary to achieve this texture.

Step 4

Place one teaspoon caramel in the center of each of the pecan arrangements and sprinkle with a bit of the sea salt if using.

Step 5

In another microwaveable bowl, place half of the chocolate, using a mixture of the two flavors. On high power, heat for 1 minute and stir. Heat and stir additional time by seconds as necessary until the chocolate is smooth and pourable.

Step 6

Spoon about 1 to 1 tablespoons chocolate over the caramel to cover it, letting it drizzle down between the feet but not covering them. Melt and use the second half of the chocolate as above if needed.

Step 7

Cool the turtles on the baking sheets at room temperature overnight or place in the refrigerator. Store at cool room temperature in one layer in an airtight container, or freeze, tightly wrapped with waxed paper between layers.