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.

Stir in the chopped pecans until completely coated.

Spoon the pecan mixture into one tablespoon mounds on parchment paper. Place in the freezer at least two hours.

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.

Working quickly dip the frozen candy clusters in the dark chocolate. I use a fork and toss the candy in the melted chocolate and then tap fork on the edge of the saucepan to remove excess chocolate.

Set the chocolate covered candy on the parchment paper. Sprinkle with sea salt and place in the fridge to allow the chocolate to set.