1If you use whole pecans, break them into pieces, I use the packaged pecan pieces when I can find them.
2Peel your caramels and melt them over a double boiler, I sit a bigger pot on top of a small pot filled with water. Add a tbl of water or milk, I prefer milk, makes it creamier.
3When the caramel has melted, stir in your pecans. Let sit for a little while, don't let it set up. Drop by spoonfuls on a buttered cookie sheet or wax or parchment paper, I butter the wax paper, just to be safe.
4After the caramel pecans have set up and you can hold them, melt the package of almond bark. You don't need a double boiler, just watch your heat, I start out on very low, increase to just below medium. It takes about 14 minutes if you go slow enough.You can add a tsp of lard or solid shortening, I try not to, chocolate is better without it.
5When the chocolate is melted, dip your caramel pecans in the chocolate and put on buttered cookie sheet or waxed paper or parchment, they set up, they're delicious.