Add chocolate chips and 3 Tablespoons of evaporated milk to a microwave safe bowl. Microwave for 45 seconds, remove and stir. If your chocolate isn't melted, return to the oven and heat for 10 second intervals, stirring well after each time until the chocolate is completely melted.

Stir in the marshmallow fluff until completely combined.

Pour into an 8-inch square pan that is lined with parchment paper. Place in fridge to set up, while you melt the caramel.

Place caramels and evaporated milk in a microwave safe bowl and heat for 1 minute. Remove and stir. Repeat with 10 second intervals, stirring after each time, until the caramel is completely melted and smooth.

Pour caramel over the chocolate layer and place in the fridge for about 4 hours, or until they are completely set up.

Using the parchment paper, lift the candy out of the baking dish, and place on a cutting board. Cut into squares.

Melt almond bark, and using 2 forks, dip squares of candy in chocolate. Place on a lined baking sheet to set up.