Line a large baking sheet with parchment paper or wax paper. If you don't have either, don't panic. The homemade turtle candies shouldn't do much sticking so you can go without a paper liner if need be.

Add the ingredients peanut butter, powdered sugar, and coconut oil to a small bowl and mix until a thick moldable peanut butter dough forms. If your peanut butter isn’t at room temperature because it has been chilling in the refrigerator, microwave it for 30 seconds, or until it becomes easy to stir. Note: if you have a stand mixer, it is easiest to use a stand mixer rather than mixing the peanut butter and sugar by hand.

Arrange 5 raw pecan halves in the shape of a turtle on the prepared baking sheet. Repeat for the remaining pecans, keeping the turtle pecan clusters in a single layer. Shape about 1 to 1.5 tablespoons of the peanut butter mixture into an oval/shell shape and press it onto the pecans. Be sure to press the pecans into the peanut butter firmly so that they stay put. Place the turtle back on the baking sheet. Repeat for the remaining peanut butter and pecans.

Transfer the chocolate chips and coconut oil (or butter) to a microwave-safe bowl and heat at 30 second intervals, stirring very well in between each interval, until the chocolate is melted (about 1 to 1.5 minutes total). There is no need to microwave the chocolate to a very runny consistency. The goal is for the chocolate mixture to be fairly thick and spoonable but not too runny. If you need to allow the chocolate to cool off for a few minutes until it thickens a little, feel free to do so.

Drizzle about one tablespoon of melted chocolate over the peanut butter layer, forming a chocolate turtle shell. If desired, decorate the shell with additional pecans or a sprinkle of sea salt.

Place the whole baking sheet in the refrigerator or freezer and chill until set up, about 2 hours.

Serve, and enjoy!