Prepare Baking Trays: Line two baking trays with parchment paper and lightly spray with cooking spray. Set aside.

Melt the Caramels: Fill a medium pot with about 1 inch of water and bring to a simmer over medium heat. Place a heat-resistant bowl over the pot (ensuring the water doesn’t touch the bowl’s base). Add the caramel candies and milk. Stir regularly until the caramels are fully melted, about 10 minutes.

Combine with Pecans: Remove the bowl from heat and place it on a heat-safe surface. Stir in the toasted pecans and a pinch of flake sea salt.

Form the Caramel Mounds: Using a tablespoon scoop, drop the caramel-pecan mixture onto the prepared baking trays, creating about 30 evenly sized mounds.

Melt the Chocolate: Bring the pot of water back to a simmer. Place another heat-resistant bowl over the pot and add the milk chocolate melting wafers. Stir occasionally until fully melted, about 3-5 minutes.

Dip the Candies: Use a fork to dip each caramel mound into the melted chocolate, ensuring it’s fully coated. Use a second fork to slide the coated candy back onto the parchment-lined tray. Sprinkle each candy with a pinch of flake sea salt, if desired.

Chill the Candy: Refrigerate the trays for 10-15 minutes or until the chocolate is firm.

Store: Place wax or parchment paper between layers of candies in an airtight container. Store at room temperature for up to 2 weeks. Enjoy!