Place candy mold onto a stiff baking sheet (for ease of transferring to and from refrigerator).
In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
Add a spoonful of melted chocolate to each egg mold. Use a spoon to brush chocolate up the sides of the egg mold until evenly coated. If needed, add a second coat to the sides of your egg mold, filling in any holes or thin areas. Transfer to refrigerator for 10 minutes to harden.
Meanwhile, in a saucepan over medium heat, add soft caramels and heavy cream. Stir until completely melted and smooth. Stir in pecans. Remove from heat.
Remove egg mold from refrigerator. Distribute caramel filling evenly between your egg molds, gently patting down into an even layer. Leave about ⅛" of space at the top of your mold to fill in with chocolate.
Top each egg mold with remaining chocolate (reheat as needed in the microwave if chocolate has solidified) and spread into an even layer. Return tray to the refrigerator and allow to chill for 20 minutes.
Remove eggs from molds. Optionally, swirl tops of eggs with melted white chocolate wafers and sprinkles.
Soft caramels can be Kraft brand or Werther's brand - as long as they are soft/chewy caramels, not hard caramels.
Melting wafers cannot be substituted with chocolate chips - melting wafers are tempered chocolate and ideal for melting and making candies. They harden into a shiny, candy texture and are ideal for using in candy molds.
The measurements listed were used with a candy mold that makes eight - 2.6 inch x 1.6 inch eggs (about the size of an actual large egg). Measurements will vary based on the type of candy mold used.
For softer/thinner caramel filling, add an additional tablespoon of heavy cream.
Candies will keep for 2-3 weeks in a sealed container at room temperature.