Preheat the oven to 350°F. Line two large baking sheets or trays with parchment paper.

Spread the pecan halves on a baking sheet. Toast for five to seven minutes, stirring once halfway through. Remove from the oven and cool completely.

Arrange three to four pecan halves into 24 small clusters on the parchment-lined trays. Keep the nuts close together and overlap them slightly in the center.

Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for 30 seconds and stir. Continue heating in 20 to 30-second intervals, stirring between each one, until smooth.

Let the caramel stand for one to two minutes. Spoon about two teaspoons over the center of each pecan cluster.

Let the caramel set for about 10 minutes at room temperature or chill the trays for five to eight minutes.

Add the semisweet chocolate chips and coconut oil to a clean, dry microwave-safe bowl. Heat for 30 seconds and stir. Continue heating in 20-second intervals until almost melted. Stir until completely smooth.

Spoon about two teaspoons of melted chocolate over each caramel layer. Gently spread the chocolate as needed while leaving some of the pecans visible.

Sprinkle each cluster with a small amount of flaky sea salt, if desired.

Let the candies stand at room temperature for 30 to 45 minutes, or refrigerate for 15 to 20 minutes, until the chocolate is completely set.

Transfer the finished clusters to an airtight container with parchment paper between layers.