Preheat your oven to 350°F (175°C).

2. Make the Crust

In a large mixing bowl, combine the flour, 1 cup brown sugar, and softened butter. Beat on medium speed for about 2 to 3 minutes until the mixture resembles fine crumbs. Press evenly into an ungreased 13×9-inch baking pan.

Chef’s Tip: Lightly pressing the crust with the back of a measuring cup ensures an even layer, preventing cracks.

3. Prepare the Turtle Layer

In a medium saucepan over medium heat, melt ⅔ cup butter with ½ cup brown sugar. Stir constantly until the mixture reaches a full boil. Let it bubble for 30 to 60 seconds, then remove from heat.

Pro Tip: For a deeper caramel flavor, cook the mixture for an extra 15 seconds until it turns a darker amber color.

4. Assemble the Layers

Evenly distribute the pecan halves over the prepared crust. Carefully pour the hot caramel mixture over the pecans, ensuring full coverage.

5. Bake

Bake for 18 to 20 minutes or until the caramel is bubbling. Remove from the oven.

6. Add the Chocolate Topping

Immediately sprinkle the milk chocolate chips over the hot caramel layer. Let them sit for 2 to 3 minutes, then gently swirl with a spatula or knife to create a marbled effect.

7. Cool & Serve

Allow the bars to cool completely in the pan for about 30 minutes. Once cooled, cut into 48 squares with a sharp knife.

Serving Tip: For cleaner cuts, chill the bars in the fridge for 10 minutes before slicing.