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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Arrange the pecan halves in clusters of four on the prepared baking sheet, positioning them so they resemble the shape of a turtle.
Place the caramels in a microwave-safe bowl. Microwave the caramels in 30-second intervals, stirring between each session, until fully melted and smooth.
Dollop a small amount of melted caramel into the center of each pecan cluster. Allow the caramel to spread slightly to bind the pecans together. Let the caramel set for about 10 to 15 minutes.
Place the semisweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Spoon or pipe the melted chocolate over each caramel-pecan cluster, ensuring the caramel is fully covered.
Let the candies sit at room temperature or refrigerate until the chocolate has fully set.
Once the chocolate has hardened, carefully remove the candies from the parchment paper or silicone mat.
Store the Turtle Candies in an airtight container at room temperature or in the refrigerator for up to two weeks.