Prepare Baking Sheet: Line a baking sheet with a silicone mat, parchment paper, or wax paper.

Melt Chocolate: Roughly chop the almond bark. Microwave at 50% power for 3 minutes in a glass bowl, stir, then heat 1–2 more minutes until smooth.

Melt Caramel: In a separate bowl, microwave caramel squares with 1–2 tbsp water or cream at 50% power for 1 minute. Stir and repeat until melted and smooth.

Toast Pecans (Optional): Toast pecans at 350ºF for 7–10 minutes, stirring every 2 minutes, for added flavor.

Assemble Bark: Spread melted chocolate onto the lined sheet. Drop caramel in spoonfuls over the chocolate, then swirl with a butter knife or spatula.

Add Pecans: Sprinkle whole and chopped pecans over the top before the chocolate sets. Drizzle any extra melted chocolate over for decoration.

Set & Break: Let the bark harden at room temperature for 2–3 hours. Once set, break into pieces with a sharp knife.

Store or Freeze: Store in an airtight container or freeze wrapped in plastic and foil inside freezer bags. Thaw in fridge overnight.