Line a mini muffin pan
with 24 liners.
In a microwave safe bowl add about 1/3 of the chocolate chips. Microwave in 30 second intervals stirring in between each interval (mine took 2 minutes).
Use a clean throw away paint brush and brush the bottom and half up the sides of the liners with the melted chocolate. Place the muffin pan in the freezer for 15-30 min and allow the chocolate to cool.
Place a pecan half in each of the cups.
In a microwave safe bowl add the unwrapped caramels and the heavy cream. Microwave for 30 seconds, then stir, then microwave for another 30 seconds and stir when done. The caramel will bubble up and get smooth. If it isn't fully melted together microwave for another 15 seconds.
Drop a half a spoonful of caramel on top of the pecan.
In a microwave safe dish add the remaining chocolate chips. Microwave for 30 seconds and then stir, then microwave in 30 seconds intervals stirring in between until it is melted (mine took about 2 minutes and 10 seconds). Spoon chocolate on top of the caramel, then sprinkle little pinches of sea salt on top of the chocolate and allow to completely cool (this took 2 plus hours - I just let them sit overnight) then enjoy!