Created on November 25th, 2002
Cover 2 cookie sheets with foil and spray foil with cooking spray. Coat foil completely.
Place unwrapped caramels in a large glass bowl.
Add evaporated milk - stir to coat caramels
Place bowl in microwave. Microwave for 5 minute intervals at 1/2 power until melted. Stir in between intervals
Once melted, add butter and chopped pecans. Mix well
Using 2 spoons, quickly scoop caramel and drop onto prepared cookie sheets.
Press 1-2 whole pecans on top of caramel.
Refrigerate to cool and set up for at least one hour.
Melt chocolate bark according to package.
Remove caramels from fridge and dip each into chocolate placing on wax paper to set.
Place in airtight container to store. I like to put wax paper in between layers.
Enjoy!