Preheat oven to 350 degrees F.

Toast and chop pecans: spread pecans out onto a baking sheet and bake for 5-10 minutes, stirring once, until toasted and fragrant. Once cooled, roughly chop the pecans and set aside.

Line a baking sheet with parchment paper or a silpat liner. Set aside.

Microwave Caramel: Place butter in a large microwave safe bowl and heat in microwave until melted. Add brown sugar, granulated sugar, sweetened condensed milk, and corn syrup and stir well to combine. Return bowl to microwave and cook mixture on HIGH power for about 6-8 minutes, or until it reaches about 235 degrees on an instant read thermometer.

Stir vanilla into hot caramel. Stir in chopped pecans.

Drop large spoonfuls of the mixture onto the parchment paper lined baking sheet to create individual mounds of caramel candy. Refrigerate until set, about 20 minutes.

Melt almond bark or chocolate in microwave, stirring every 30 seconds until melted and smooth.

Drop a pecan cluster into the melted chocolate and coat it all over. Place dipped clusters on the parchment paper to set up.

Store turtles in an airtight container at room temperature or in the fridge for 2-3 weeks.