Start by placing 2 cups of pecans at the bottom of your slow cooker.

Break the chocolate almond bark and white chocolate almond bark into smaller pieces, and layer them over the pecans in the slow cooker.

Sprinkle the melting dark chocolate wafers evenly over the chocolate and pecan layers.

Cover the slow cooker with a lid, set it to low heat, and let the magic happen. Stir occasionally for about 1 hour or until everything is fully melted and combined.

Once melted, add the caramel bits evenly across the melted layers. Gently stir the mixture to ensure everything is well combined.

Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the sheet, ensuring they are spaced apart. Sprinkle sea salt over the clusters and top each one with a pecan.

Let the clusters cool and set at room temperature. If you're in a hurry, pop the baking sheet in the refrigerator for a quicker setting process.