In a separate sheet pan add pecan halves and toast in the preheated 350 degree oven for 5-7 minutes until lightly toasted. Once done, leave the oven on and set nuts aside to cool.
While the caramels are cooling, melt the chocolate in a double broiler. Place a heatproof bowl that fits snugly over the saucepan and then add the chocolate to the bowl.
While the caramels are cooling, melt the chocolate in a double broiler. Place a heatproof bowl that fits snugly over the saucepan and then add the chocolate to the bowl.
Remove the cooled caramel and pretzels from the sheet pan and set aside on a tray or plate. Using the same sheet pan lined with parchment and a 1/2 tablespoon measuring utensil, spoon out 30 mounds of the melted chocolate onto the parchment.
Top off with sprinkles or sea salt flakes (if using). Allow the chocolate to set before serving (if you are eager to give these a try, pop them in the fridge for a few minutes).