Toast the pecans (optional but recommended): Add the pecan halves to a dry skillet over medium heat. Toast for 4–6 minutes, stirring often, until fragrant. Let them cool. This boosts flavor and crunch.

Arrange the pecans: Line a baking sheet with parchment. Group pecans into small clusters of 3–4 halves each, forming a base for each bite.

Make the caramel: In a small saucepan, melt the butter over medium heat. Stir in the sweetener and cook, stirring frequently, until the mixture turns golden and slightly thick, about 4–6 minutes. Lower the heat if it browns too fast.

Add the cream and flavor: Carefully whisk in the heavy cream (it will bubble). Cook 2–3 more minutes until smooth and slightly thicker. Stir in vanilla and sea salt. The caramel will continue to thicken as it cools.

Top the pecans: Spoon about 1 teaspoon of caramel over each pecan cluster, focusing on the center to “glue” the nuts together. Let set for 10–15 minutes at room temperature or chill for 5 minutes.

Melt the chocolate: Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring in between, until smooth. Alternatively, use a double boiler.

Coat the clusters: Spoon melted chocolate over each caramel-pecan cluster, covering the top and letting it gently drip down the sides. Aim for a thin, even layer.

Finish and set: Sprinkle a pinch of flaky salt on top if you like a sweet-salty finish. Chill the bites in the fridge for 20–30 minutes until firm.

Serve: Enjoy straight from the fridge for a firm bite, or let them sit at room temperature for a few minutes for a softer caramel.