1. Line large cookie sheet with parchment paper. 2. Arrange pecans in 36 clusters, grouped 2 inches apart, on cookie sheet and set aside. 3. Add caramel and water to heavy saucepan and melt on Medium-Low (175°F), stirring constantly. 4. Drop melted caramel by teaspoon onto pecan clusters, ensuring each cluster is evenly coated. 5. Let caramel cool. 6. Add chocolate chips to saucepan and melt on Medium-Low (175°F), stirring constantly. 7. Drizzle melted chocolate onto pecan clusters. 8. Let turtles cool for 30 minutes before serving.
Instead of lining a cookie sheet with parchment paper, you can also coat it with non-stick cooking spray.