In the top of a double boiler over hot water. Melt caramels in heavy cream. Stir until smooth.
Arrange pecan halves in groups of 4-5 on a greased waxed paper. Spoon caramel mixture into a small mound in the middle of nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is hard.
In top of a double boiler over hot water, melt chocolate, stir gently.
Using a small spoon, coat caramel with melted chocolate. Refrigerate for 30 mins or until chocolate is firm. Store in air tight container.