Line a large baking sheet with wax or parchment paper.
Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches.
In a microwave safe bowl, add the caramels and whipping cream. Microwave for 30 seconds and stir. Continue to microwave and stir, in 15 second increments, until smooth.
Allow the caramel sauce to cool for 10 minutes.
Place 1 Tablespoon of the caramel on top of each cracker on the baking pan. Place the remaining crackers on top of the caramel (like a sandwich) and chill for 30 minutes. It's ok if some of the caramel oozes out.
In a double boiler, melt the chocolate chips over low/medium heat, stirring occasionally. Once melted and smooth, add the bourbon and stir to incorporate. Remove from heat.
Dip each chilled sandwich cookie into the melted chocolate. I transferred my chocolate to a smaller bowl for easier handling. Coat each cookie completely and place back on the baking sheet.
Sprinkle with pecans and chill for 15 minutes to allow the chocolate to harden.