Gather your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with wax paper.
Using a nut chopper or a knife and cutting board, chop the pecans into coarse pieces. It's okay to leave some of the nuts intact.
Melt the Caramel
Unwrap the caramel candies and place in a large glass bowl. Add the evaporated milk to the caramels.
Place in the microwave and heat for 2 minutes at a time until the caramel is melted, stirring after each session. This may take 4-5 minutes. (Do not let the caramel sauce boil, or it may boil over the bowl and make a horrible mess.)
Once the caramel has melted, stir in the chopped pecans, mixing well.
Drop by tablespoons onto the waxed paper using a large spoon or a 3/4 oz. scoop.
Allow to chill in the refrigerator until set, approximately 20-30 minutes.
Prepare the Chocolate Coating
In a medium glass bowl, combine the semisweet chocolate chips and white almond bark. (Use a butter knife or bench scraper to carefully slice the almond bark into cubes as marked.)
Heat the chocolate in the microwave for 1-2 minutes at a time until melted, stirring after each session. This may take 3-5 minutes.
Coat the Caramel Clusters
When the chocolate is ready, remove the caramels from the refrigerator. At this point, I like to press the caramels down with a spoon or my fingers to flatten them just a bit.
Using two forks, dip each caramel into the melted chocolate, making sure to coat on all sides.
Lift the candy from the chocolate and gently tap the fork on the side of the bowl to remove any excess chocolate.
Place on the wax paper. Repeat with 3-4 more clusters. At this point, lightly sprinkle with Fleur de sel finishing sea salt.
Allow the chocolate clusters to cool until fully set before serving or storing.
Store chocolate in a tightly sealed container at room temperature or in a cool, dry place. To serve, place chocolate clusters in a pretty candy dish or on a small tray.
This recipe will make about 24 large or 36 small candies.