Place the 2 cups pecans in a single layer in the bottom of your slow cooker.

Break the 20 oz chocolate almond bark and the 20 oz white chocolate almond bark into smaller pieces. Layer them evenly over the pecans.

Sprinkle the 1 cup dark chocolate melting wafers over those layers.

Cover the slow cooker, set to Low heat, and let the mixture melt, stirring occasionally, until all chocolate layers are fully melted and combined with the pecans. This takes about 1 hour (time may vary depending on your cooker).

Once melted and smooth, add the 11 oz caramel bits evenly across the mixture and gently stir until they are incorporated.

Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the sheet, spacing each cluster apart.

While still warm, sprinkle sea salt on each cluster and press a single pecan on top for garnish.

Allow the clusters to set by cooling them at room temperature. For faster setting, you can refrigerate them for a short time until firm.