If your pecans are not toasted preheat the oven to 325 degrees. Place the pecan halves on a baking sheet in a single layer. Roast the pecans 3 minutes, toss, roast another 2-3 minutes until they smell fragrant.

Arrange a silicone baking mat or parchment paper on a large baking sheet. Arrange the pecans in groups of 5 in star shapes. Remember, you are making turtles, so one for the head and four for the limbs. Set aside.

In a small sauce pan over medium low heat add the caramel and 2 tablespoons milk. Stir the caramel continuously until it melts completely smooth. If needed add additional milk to thin it to a pourable consistency.

Spoon a small amount of caramel into the center of the "turtle" you need enough that it reaches the edges of all the pecans, but not so much it spreads out. Place the turtles in the fridge and allow the caramel to harden.

In a small saucepan add the dark chocolate chips and 1 tablespoon of coconut oil. Stir continuously over medium low heat until smooth. If needed, add additional coconut oil to make the chocolate smooth.

Spoon a small amount of melted chocolate over the caramel to complete the turtle's shell.

Sprinkle with sea salt and place in the fridge to allow the chocolate to set.