1. Preheat oven to 350 F. Spread pecans on large shallow baking sheet and toast for about 10 minutes, until golden brown. Transfer pecans to a plate and let cool.
2. Line a baking sheet with parchment or wax paper.
3. In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.
4. In a medium bowl, set over a saucepan of simmering water, melt half of the chocolate, stirring occasionally.
5. Remove from heat and add the remaining chocolate. Stir until smooth. Pour half melted chocolate into small bowl and set it aside.
6. Stir 1 cup of nuts into remaining chocolate.
7. Transfer mixture to a baking sheet and spread until it is 1/4 to 1/2-inch thick. Let set.
8. Spoon caramel on top and pat on remaining pecans and drizzle with reserved chocolate.
9. Let cool at room temperature for about 2 hours until set. Do not chill.
10. Chop finished bark into irregular 1 1/2-inch chunks. Store airtight at room temperature for up to one month.

*If omitting alcohol, add an extra tablespoon of heavy cream.