1. 1. In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns a deep amber color. Slowly pour in the heavy cream while stirring. Continue cooking until the mixture is smooth and slightly thickened. Remove from heat and let cool slightly.

2. 2. Chop the chocolate almond bark and melt it in the microwave in 30-second intervals, stirring between each, until smooth.

3. 3. Add a small spoonful of melted chocolate to the bottom of each mini cupcake liner or silicone mold. Tilt the mold to coat the bottom evenly.

4. 4. Spoon a small amount of the caramel into the center of each chocolate base.

5. 5. Cover the caramel with more melted chocolate to completely seal the cup.

6. 6. Top the chocolate-covered cup with festive holiday sprinkles before the chocolate sets.

7. 7. Refrigerate the filled cup for 20–30 minutes until firm. Carefully remove them from the molds and savor the irresistible combination of chocolate and caramel.