In a small skillet, melt butter and add sugar and pecans. Stir until the sugar dissolves and then set aside.
Meanwhile, spray a cupcake or cookie mold pan with baking spray.
Place 4 ounces of chocolate in a microwave safe bowl and heat for one minute. Remove and stir, returning to the microwave and melting the chocolate in 30 second intervals stirring in between until melted.
Distribute the pecans evenly among the 12 molds, making a single layer.
Place 2 teaspoons of dulce de leche caramel on the pecans.
Spoon one tablespoon of melted chocolate on top of the caramel, smoothing the chocolate to the edges of the mold. Melt the second 4 ounces of chocolate when the first batch has been used. If desired, sprinkle with a tad bit of sea salt.