1.  Melt the chocolate chips in a microwave safe container. Melt in intervals of 15 to 30 seconds, checking and stirring each time so that the chocolate doesn't burn.

2. Melt the soft caramels in a microwave safe container. Melt for 15 seconds, add milk, stir and continue to microwave in intervals until smooth.

3.  Spread the melted pumpkin spice chocolate out onto a sheet of parchment paper. The chocolate slab should be about 1/4″ thick.

4. Drizzle the white chocolate and the caramel overtop of the pumpkin spice chocolate.

5. Use a toothpick to create swirls in the chocolate mixture, dragging it through the chocolate perpendicular to the drizzled toppings.

6.  Place the chocolate in the fridge and allow the chocolate to harden completely before breaking into “bark” sized pieces.