Place caramel squares and whipping cream in a microwave-safe bowl. Microwave for 30 seconds and then stir vigorously. Microwave in 15-second intervals, stirring vigorously each time, until caramel mixture is completely smooth. Take care to not let the caramel mixture scorch. Let cool for 5-10 minutes, stirring every few minutes to maintain its smooth texture, until thickened enough to make a mound on top of a Ritz cracker.

While caramel mixture is cooling, line a large rimmed baking sheet with parchment or wax paper. Place Ritz crackers on parchment paper, in a single layer. Place a small spoonful (about 1 teaspoon) of caramel mixture in the center of each cracker, spreading it out just a bit, but still leaving it slightly mounded in the center. Then sprinkle a bit of finely chopped pecans over the top. Repeat until all crackers have caramel and pecans. Place baking sheet in refrigerator for 45 minutes to let caramel fully set. Place almond bark and chocolate chips in a microwave-safe bowl. Microwave for 30 seconds and then stir vigorously. Microwave in 15-second intervals, stirring vigorously each time, until chocolate mixture is completely smooth. Take care to not let the chocolate mixture scorch. Place a chilled cracker with caramel onto the tines of a fork and dip into the melted chocolate. Lift cracker out of chocolate, tapping the fork on the side of the bowl to let excess chocolate drip back into the bowl, and then scraping the bottom of the tines along the side of the bowl. Place chocolate-covered cookie back onto the parchment paper. Sprinkle with coarsely chopped pecans while chocolate is still warm. Finish with a sprinkle of sea salt flakes. Repeat with remaining crackers – I usually dip 6 to 8 at a time, then sprinkle with pecans and salt – until they’re all done. Let cookies set at room temperature or chill them in the fridge to hasten the set.