Preheat your oven to 350°F (175°C). Prepare your baking pan with optional parchment paper.

Spread 2 cups of pecans in a single layer and bake for 8-10 minutes, stirring halfway through.

In a microwave-safe bowl, melt 6 tablespoons of butter and combine it with 1 cup of light brown sugar, ½ cup of granulated sugar, ¼ cup of light corn syrup, and 1 can of sweetened condensed milk. Stir until smooth.

Microwave the mixture on high for 6 minutes, stirring halfway through until bubbly and slightly thickened.

Remove from microwave, stir in 1 ½ teaspoons of vanilla extract and the coarsely chopped, toasted pecans. Allow to cool slightly.

Transfer the mixture to a lined pan, spread into an even layer, and refrigerate for 30 minutes to firm up.

Melt 2 cups of chocolate chips in a separate bowl, heating in short bursts of 30 seconds, stirring until smooth.

Dip each turtle piece into the melted chocolate using a fork, then place them on wax paper to let the excess chocolate drip off.

Refrigerate the chocolate-covered turtles for another 30 minutes until set.