Arrange 36 mini cupcake liners in a mini cupcake tin. This ensures the cups hold their shape as the chocolate sets.

In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring between each session, until fully melted and smooth. Avoid overheating to prevent burning.

Spoon a small amount of melted chocolate into each cupcake liner. Use the back of a spoon or a clean brush to carefully spread the chocolate up the sides of the liners, ensuring the bottom is fully coated and the layer is thick enough to hold the caramel. Set the tray aside to allow the chocolate to harden.

In a heavy-bottomed pot over medium heat, slowly heat the sugar, stirring minimally to prevent crystallization. Allow the sugar to melt and turn a golden amber color—this typically takes a few minutes. Remove from heat immediately and carefully whisk in the heavy cream, adding it in a slow, steady stream. Be cautious, as the mixture will bubble vigorously. Continue whisking until smooth, then transfer the caramel to a bowl and refrigerate for 30 minutes to thicken.

Once the caramel has cooled and thickened, spoon it into the prepared chocolate shells, filling each cup almost to the top, but not overflowing.

Melt the remaining chocolate almond bark using the same method as before. Spoon a layer of melted chocolate over the caramel to seal the cups, spreading gently to the edges. Before the chocolate sets, decorate each cup with holiday sprinkles for a festive touch.

Transfer the tray to the refrigerator for approximately 1 hour to ensure the chocolate and caramel fully set.

Once set, carefully remove the cups from the liners, arrange them on a serving platter, and enjoy this indulgent holiday treat!