Line a baking sheet with a piece of parchment paper. Melt chocolate. Place melted chocolate in a ziploc bag with a slit cut out of the corner and drip 1 teaspoon of chocolate onto the parchment paper, making circles. You may want to use the back of a spoon to flatten them down.
For each chocolate circle, place 6 pecan slices on top of the chocolate in position for the head, legs, and tail – or just set a pecan in the center of the chocolate circle to make it simpler. Place the baking sheet in the freezer for 5-10 minutes.
Remove the baking sheet from the freezer and place one square of paleo caramel on each. Then pipe the remaining chocolate on top of the caramel. Smooth out with the back of a spoon to ensure it is evenly spread. Do this one at a time: the warm chocolate hitting the items that have been in the freezer will cause the chocolate to quickly harden. If you wait too long, your chocolate will be unworkable. Allow the turtles to fully set in the freezer and store in the fridge or at room temperature.