Homemade Chocolate-Caramel Turtles

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold. Melt the chocolate in a double boiler or other deep bowl. Spoon the melted chocolate onto wax paper or parchment paper and make 2" circles. Sprinkle on the pecans, making sure to reach close to the edges of the melted chocolate. Refrigerate ~20 minutes. Top the pecans with the caramel. Transfer a chocolate “disc” onto a fork and dunk entirely in the chocolate. Rest back on the paper. Do this with the rest of the “discs” and refrigerate for ~40 minutes, or until completely firm. Store in fridge or at room temperature for a couple of days.