Step 1:
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. This ensures the candies won’t stick and makes for easy cleanup.

Step 2:
Place the chopped pecans in small piles on the prepared baking sheet. Each pile should contain about 1 tablespoon of pecans. Flatten them out slightly so they resemble little nests.

Step 3:
Heat the caramel sauce until warm and slightly runny, making it easier to drizzle. Using a spoon, carefully drizzle about 1 to 1 ½ teaspoons of caramel over each pecan pile. The caramel should spread slightly, covering the pecans and binding them together.

Step 4:
Melt the chocolate chips. You can do this by microwaving them in 20-second increments, stirring in between, until smooth and fully melted. Alternatively, you can melt the chocolate over a double boiler for better temperature control.

Step 5:
Spoon about a tablespoon of melted chocolate over the caramel-topped pecans. Gently spread it around with the back of the spoon so that it covers the caramel and pecans. Let the chocolate cascade over the sides for that classic “turtle” look.

Step 6:
Allow the candies to set. You can speed this up by placing the baking sheet in the fridge for about 20-30 minutes until the chocolate is fully firm and the candies can be lifted easily from the parchment paper.