On a parchment paper or silicone lined cookie sheet, arrange your pecan halves into little piles of 5 or 6 pecans. Set aside.
In a microwave safe bowl, add the caramels and milk. Microwave for 30 seconds and then stir. Repeat until the caramel can be stirred smooth. (This usually takes about 1 min 30 seconds)
Scoop about 1 tbsp of caramel onto the top of each pile of pecans.
Place in the fridge to help the caramel set up quickly.
Once the caramel has set up, place the chocolate chips in a microwave safe bowl.
Microwave for 30 seconds and stir. Repeat until the chocolate is almost finished melting and then stir until there are no more lumps.
Spoon about 2 tbsp of chocolate onto the top of each caramel covered pecan pile.
Immediately sprinkle with flakey sea salt, if desired.
Return to the fridge to help set the chocolate quickly.
Store at room temperature for up to 2 days or in the fridge for 1 week.
Notes
*I use the Werther's brand of Caramel pieces. Specifically the 'soft caramels'. But this will work with Kraft brand, too.