Line two baking sheets with parchment paper.
Place mounds of pecans onto baking sheets, using about 5-6 pecans per pile.
Using a small saucepan, melt caramels over low heat.
Stir in cream and continue to stir frequently until the sauce is glossy and smooth. Remove from heat. Allow to slightly cool.
Spoon 1 tablespoon of caramel sauce onto each mound. Set aside.
Melt the dark chocolate in a double boiler, stirring until glossy.
Pour 1 tablespoon dark chocolate onto each pecan caramel mound. Allow to set.
Melt milk chocolate, unsweetened, or white chocolate in a double boiler.
Fill a small pastry bag with the melted chocolate. Decorate the tops of each turtle and sprinkle with Fleur de Sel.