Preheat your oven to 350°F (175°C). Spread pecans evenly on a baking sheet and toast them for 8-10 minutes.

In a microwave-safe bowl, melt the butter. Add light brown sugar, granulated sugar, light corn syrup, and sweetened condensed milk, then mix until combined.

Heat the caramel mixture in the microwave on high for about 6 minutes, stirring every 2 minutes until bubbly and golden.

Transfer the caramel and pecan mixture into a greased 9x13-inch pan, and refrigerate for at least 30 minutes.

Melt chocolate in a separate bowl, microwaving in 30-second increments until smooth.

Scoop out portions of the caramel mixture and dip each into melted chocolate, placing them onto wax paper.

Refrigerate the coated turtles for about 30 minutes to set the chocolate.

Once set, transfer turtles to an airtight container for storage.