01 -
Cover two cookie sheets with parchment and give them a light spray of cooking oil.
02 -
Place a bowl over gently bubbling water. Slowly melt the caramels with milk, giving them a stir now and then, until they're smooth (takes around 10 minutes).
03 -
Take off the heat, mix in the pecans and salt. Scoop tablespoon-sized dollops onto your trays, making roughly 30 clusters.
04 -
With a fresh bowl over steaming water, melt your chocolate discs. Keep stirring until they're completely smooth, about 3-5 minutes.
05 -
Use forks to dunk each caramel cluster into the melted chocolate. Put them back on the parchment, add a sprinkle of salt if you want. Cool in the fridge for 10-15 minutes till they're set.