Preheat oven to 350 °F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.
In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.
In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat. add remaining chocolate, and stir until smooth. Pour half melted chocolate into small cowl and reserve.
Stir 1 cup nuts into remaining choclate. Transfer mixture to baking sheet, spreading to 1/4 - to 1/2-inch thickness. Let set. Spoon caramel over and pat on remaining pecans/ Crizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.
Chop finished bark into irregular 1 1/2-inch chuncks.
Store airtight at room temperature up to one month.
Tip: If omitting the alcohol, add an extra tablespoon of heavy cream.