In the top of a double boiler over hot water, melt caramels in heavy cream.
Arrange pecan halves in groups of five (head and four legs) on greased wax paper. Spoon caramel mixture into a small mound in the middle of the nuts to make the body. The caramel should partially cover the nuts to keep them in place. Let stand until hard.
Melting chocolate is not the same as Tempering Chocolate. It is not necessary to temper chocolate when it is used as an ingredient in a recipe. Tempering is necessary if the melted chocolate is to be used in a baked items or in a candy center that contain other ingredients. Learn How To Melt Chocolate.
Using a spoon, coat body, head, and legs with the melted chocolate, leaving ends of pecans uncovered.
Refrigerate 30 minutes or until chocolate is firm.
Store refrigerated in an airtight container for up to a week, but bring them to room temperature before serving so the caramel can soften,
Chocolate Turtle Cookies Recipe: https://whatscookingamerica.net/Cookie/turtles.htm