Lightly grease 2 baking sheets or line them with silicone liners. Arrange on the sheets in groups of 4:

Prepare:

Transfer the caramel to a small bowl for 10 to 15 minutes to cool slightly. Working quickly and using a greased spoon, spoon a scant tablespoon of caramel over the center of each pecan group. Let the caramel cool for 30 minutes.

Temper or melt:

Spoon a scant teaspoon of chocolate over each caramel candy. If desired, sprinkle each candy with a pinch of:

Refrigerate for 20 minutes to set the chocolate. Store the candies between layers of wax or parchment paper in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. If frozen, thaw for 24 hours in the refrigerator. Remove the tortoises from the refrigerator 30 minutes before serving.