To make caramel turtle candy, melt caramel candies, spoon the caramel over toasted pecan halves, cover the caramel with melted chocolate and refrigerate the candies for 30 minutes. Bring them to room temperature before eating.
Wrap a baking sheet in aluminum foil, and spray it with non-stick spray. Arrange 1 1/2 cups toasted pecan halves on the tray in groups of four, with each piece pointing in a different direction. These are the turtle legs.
Unwrap 12 ounces of caramel candies, and place them in a microwave-safe bowl. Microwave the candies in 30-second increments, stirring after each heating. If the candies do not melt readily, add a spoonful of water to the bowl. When the candies are melted, remove them from the microwave, and give the caramel about a minute to cool. Spoon the melted caramel over the pecans.
Put 8 ounces semi-sweet chocolate chips in a clean microwave-safe bowl, and microwave them until the chocolate melts. Spoon the chocolate over the caramel clusters.
Place the baking sheet in the refrigerator for at least 30 minutes. When the candies are cool and hard, transfer them to a sealed container, and store them in the refrigerator for up to seven days.