1 lg. pan full of water
1 can sweetened condensed milk

Do not open - can will not blow up. Place unopened can in pan of water. Make sure can stays covered with water all the time. Boil for 3 hours. I put my timer on for 1 hour at a time and add more water each hour. Shut burner off let set until cold. I normally do this in evening. Next morning, open can surprise a can of caramel.

Chop up pecans whatever amount you feel you want, or can leave whole. Add to caramel until nuts are coated. Drop by teaspoonfuls on waxed paper. Put in freezer. Will still be sticky. Dip in melted chocolate almond bark. Place back on waxed paper and return to freezer or put in refrigerator to cool.

Excellent and creamy longer they set, the more caramel sets up inside of the chocolate.

Remember, can will not blow up.