After letting them set, serve the pecan caramel clusters at room temp enjoy! Pecan caramel clusters can be placed in mini cupcake liners to serve or without the liner on a plate. To melt the caramels in the microwave, you must place them on a paper towel and cover them with another paper towel. Let it sit for at least an hour at room temperature (20 minutes in the fridge) to set. Scoop the pecan caramel mix and place rolled ball on the parchment paper. Remove the bowl from the refrigerator and spray a 1" or 1 ¼" cookie scoop with cooking spray. Place the bowl in the refrigerator for 10 minutes so that cooling is faster. Spray a medium sized mixing bowl with cooking spray and spoon the warm caramel mixture into it. Stir the chopped pecan pieces into the warm caramel mixture. Remove the mixture from heat and stir so that ingredients combine smoothly. As the caramels finish melting, add vanilla and heavy cream. Cover with lid and set on low to cook for 1-2 hours. Next layer Chocolate chips on top of nuts, and finally the chocolate white almond bark or candy melts. In the bowl of a 4 quart or larger Crock pot, place nuts, making sure to cover the entire bottom of pot. Spray a wooden spoon with cooking spray and stir the melting caramels frequently. If using almond bark, chop to size of chocolate chips. Add the chewy caramels to the melted butter and toss them around in the butter. Melt the butter over medium-low heat in a saucepan that can fit all of the caramels and pecans. 
Chewy caramels are usually individually wrapped, so unwrap them all ahead of time.
Open all of the caramels and set them in a bowl.Line a baking sheet or large dish with wax paper.The instructions for pecan caramel clusters are so easy, here they are in bullet points.
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