On a silicone baking mat or a sheet of parchment paper on a cookie sheet, lay out pecan halves in the shape of a paw -- I used 4 pecans going vertically and one going horizontally underneath.
When caramel sauce has cooled slightly {you don't want it to be too runny or you'll have a mess}, spoon about ½ a tablespoon over each pile of pecans. Allow to set completely. {This goes faster if refrigerated or put in the freezer for a little while.}
Once the caramel has set, spoon about a tablespoon of melted milk chocolate over the top of the caramel and pecans. Some people like to cover them completely, but I like to see the pecans poking out -- it's up to you how you do it.
Allow chocolate to set {again, in the fridge if you'd like to speed it up} and carefully remove from mat.
Store in refrigerator until ready to serve.