Line a large baking sheet with parchment paper. Arrange the pecan halves into 12 small clusters, using 4 pieces for each cluster so they slightly overlap to create a sturdy base.

Place the unwrapped caramels and milk in a small saucepan over medium-low heat. Stir frequently until the caramel becomes completely melted and smooth without scorching.

Spoon a generous dollop of warm caramel over each pecan cluster, allowing it to settle naturally between the nuts. Let the caramel cool for about 10 minutes so it firms up slightly.

Meanwhile, melt the chocolate chips in a microwave-safe bowl using 30-second intervals, stirring well after each interval until smooth. If needed, stir in the coconut oil for a silkier consistency that's easier to coat with.

Spoon or drizzle the melted chocolate over each caramel cluster until fully covered. Gently spread the chocolate with the back of a spoon if necessary.

Finish each turtle with a light sprinkle of flaky sea salt, if desired.

Transfer the baking sheet to the refrigerator for 15 to 20 minutes, or until the chocolate has completely hardened.

Once set, carefully peel the turtles from the parchment paper and serve immediately or store for later.