Line a baking sheet with parchment paper. Set aside.

Toast your chopped pecans in the oven for 10 min at 350 degrees. You want them to be dark and toasted. Set aside.

Prep two medium sauce pans. In one pan over medium heat make your caramel sauce by adding your cream or coconut milk, maple syrup, salt and vanilla together. Let it get to a boil and then let it sit there for 10 min. Then reduce the heat and stir occasionally for 5-6 min until it begins to thicken and coats the back of a spoon. **If you don’t want to make your own caramel or want to save time you can also melt caramel chips smooth. Once caramel is melted, mix in a Tbsp. bourbon (optional).

In the other sauce pan over medium heat, melt the dark chocolate until nice and smooth. Once melted mix in 1 Tbsp. of bourbon (optional)..

Pour your melted dark chocolate onto your parchment paper. Using a knife or spreader, thin out the chocolate to about 1/8 inch thick. Pour spoonfuls of caramel on top of the dark chocolate or just spread over in a random fashion. Take a knife and swirl your chocolate and caramel sauces together to create swirls and mix together.

Top with your toasted pecan pieces and any other additional toppings you want to include and gently press the pecan pieces down gently so it sticks to the chocolate.

Move to the freezer or fridge for 30-45 minutes to harden.

Once set, use a knife to cut into smaller pieces, or simply pull up off the parchment paper and break up into pieces with your hands.