In a pot on the stove over medium low heat, combine heavy cream and caramels squar3s. Stirring occasionally until mostly melted. Then begin to stir constantly until fully melted.

Remove caramel from heat and allow to begin cooling

Line a baking sheet with parchment paper. Form almond clusters using 5-7 almonds for each cluster

Using a spoon pour caramel over each cluster of almonds. Place the baking sheet in the freezer while you melt the chocolate almond bark.

Melt chocolate almond bark according to package directions. Remove cluster from freezer and take turns dipping each cluster into the melted chocolate. Remove with a fork and tap fork on side of bowl to remove excess chocolate. return to baking sheet and repeat until all clusters dipped in chocolate.

Once chocolate has hardened, place the clusters in a air tight container and keep in the fridge.