Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.

Spread 2 cups of pecans evenly across the prepared baking pan and toast in the oven for about 8-10 minutes until fragrant.

Melt 6 tablespoons of butter in a microwave-safe bowl, then stir in 1 cup of light brown sugar, 1 cup of regular sugar, 1/2 cup of light corn syrup, and 1 can of sweetened condensed milk. Microwave for 6 minutes, stirring halfway.

Stir in 1 1/2 teaspoons of vanilla extract until well combined.

Add the finely chopped toasted pecans into the caramel mixture, mixing gently until fully coated.

Transfer the pecan and caramel mix into the lined baking pan and refrigerate for at least 30 minutes.

Melt 2 cups of chopped chocolate in a microwave-safe bowl in short bursts until smooth.

Scoop out portions of the pecan mixture, form them into patties, and dip each one into the melted chocolate.

Place each chocolate-covered turtle onto wax paper and return to the refrigerator for another 30 minutes.