Place 16 ounces dark chocolate chips in a large microwave-safe bowl and heat for 1 minute.

Stir and microwave again in 30-second increments, stirring in between until melted. (To avoid burning precious chocolate, use this melting method for all 4 variations.)

Pour melted chocolate onto a 9” x 11” baking sheet lined with parchment or wax paper. Spread evenly with a spatula.

While the base is still warm, sprinkle candy corn on top. Refrigerate for 20 minutes. Next, melt 8 ounces of white chocolate chips in the microwave. Carefully pour the white chocolate into a Ziploc^® brand bag, cut the corner off, and pipe the white chocolate on the bark. Refrigerate 5 more minutes to set.

Tip: For all variations, once the bark has set, remove wax paper and break into sections. To minimize mess, use a rolling pin to break bark into pieces inside a brand bag Ziploc^®.

Sprinkle 1 cup of whole pecans on the hot base and chill 20 minutes to set.

Melt 15 soft caramel candies with 1 tablespoon of water in the microwave. Pour the melted caramel, carefully, into a Ziploc^® brand bag, and cut off the corner to drizzle the caramel over the bark. Refrigerate 5 more minutes or until set.

While base is still warm, sprinkle 3 slices of cooked and chopped bacon, 1 cup of caramel popcorn, and ¼ cup roasted and salted pumpkin seeds evenly on top. Refrigerate to set.