Melt white chocolate in double-boiler or microwave, then spoon dabs on wax or parchment paper. Dabs should be 1” in diameter.
Press three pecan halves side by side into each dab of chocolate. Leave until the white chocolate is set.
Place an unopened can of sweetened condensed milk in a 3 quart kettle, cover completely with water. Bring to a boil and boil gently for 3 hours. The can needs to be covered at all times, so keep monitoring how much water is in your kettle and add more if needed.
Remove from heat. Let can rest in water until it is room temperature.
Open can and remove and spread 1 rounded teaspoon of carmelized milk on top of the pecans.
Melt milk chocolate in a double boiler or microwave then spoon on top of caramel, covering all but the tips of the pecans.