Butter two cookie sheets (do NOT try using wax paper--the caramel will stick to it).
Combine caramels, butter and water; zap in the microwave (uncovered) on high power for about 3 minutes--STIRRING every 30-45 seconds. Add the pecans and stir.
Drop from a spoon (use a knife to keep things neat) onto the BUTTERED baking sheets.
Chill sheets for an hour or freeze for 15 minutes (caramel will be set).
Coarsely chop both the dark chocolate and the almond bark/white candy coating.
Melt chocolate and bark in the microwave, on high for about 2 minutes, stirring every 30 seconds or so.
Line cookie sheets with waxed paper.
Dip pecan clusters in the chocolate; place clusters on waxed paper. Chill until firm.