Heat oven to 225 degrees.Line a baking sheet with parchment paper or a silicone liner mat. Unwrap caramels and place them 2 inches apart on the prepared baking sheet.
Place in the oven for 3-5 minutes or until the caramels are softened and starting to melt.Remove caramels from the oven. While they’re still hot, carefully press 4 pecan halves into each caramel.
Melt chocolate chips by microwaving the chocolate in 20 second intervals, stirring after each interval, for a total of 80 seconds. Stir chocolate chips until smooth.
Spoon 1 heaping tablespoon of melted chocolate over each of the caramel pecan clusters. Create a little swirl on the top of the chocolate with the tip of your spoon as you finish the chocolate on each cluster.
Sprinkle with flake sea salt if desired. Set candies aside and allow chocolate to set completely.Once set, remove from parchment paper and store in an airtight container lined with a layer of parchment for up to 5 days.