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Line a baking sheet with either a silicone baking mat, parchment paper or wax paper.
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Rough chop the almond bark into smaller pieces for quicker melting. Place in a glass bowl.
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Microwave the glass bowl for 3 minutes on 50% power, stir. Microwave for another 1-2 minutes on 50% power. Add more time in 30 second intervals if needed until melted. Continue to stir the chocolate to keep it melted while you melt the caramel.
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Place the caramel squares in a microwave safe bowl. Add 1-2 tbsp of water or heavy cream and microwave for 1 minute on 50% power. Stir. Microwave for an additional minute on 50% power, continue for 30 second intervals until the caramel is melted.
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Reserve a small amount of chocolate for drizzling, about 1/4 cup.
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Pour the melted chocolate over the silicone mat, spreading smooth with a spatula. Use a spoon or small cookie scoop and drop dollops of caramel on the bark. Swirl the chocolate and caramel together with a butter knife or spatula. Add the pecans (chopped and whole). Drizzle the remaining chocolate over the bark.
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Allow the bark to harden on the counter for 2-3 hours. Using a sharp knife, cut the bark into pieces once it’s completely set. Store in an airtight container.
