Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine crushed graham crackers and melted unsalted butter, stirring until well blended. Press this mixture firmly into an 8×8-inch baking dish to form an even base layer. Bake for about 10 minutes, or until lightly golden and fragrant, then remove from the oven to cool slightly.

In a saucepan over low heat, add the chopped chocolate. Stir continuously while it melts to ensure a smooth consistency without burning. This process should take about 5 minutes. Once melted, pour the rich chocolate evenly over the cooled graham cracker base, using a spatula to spread it out smoothly for a luscious layer.

In a separate saucepan, combine the caramel candies and heavy cream. Heat the mixture over low to medium heat, stirring gently until everything is melted and smooth, which should take around 7-10 minutes. Once fully combined and gooey, carefully pour the caramel over the chocolate layer, making sure to distribute it evenly.

Sprinkle the chopped nuts over the warm caramel layer, pressing them down lightly. Allow the bars to cool at room temperature for about 30 minutes.

Once cooled, transfer the dish to the refrigerator and let it chill for at least 2 hours.

After the bars have set, remove them from the refrigerator. Use a sharp knife to cut into squares or rectangles.