Preheat your oven to 350°F (175°C). Prepare your 9X13 brownie pan by greasing it or lining it with parchment paper. Mix your brownie batter according to the package or homemade recipe instructions, ensuring it's well combined. Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely before proceeding.

In a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of milk. Microwave the mixture for about 1 ½ to 2 minutes, stopping to stir every 30 seconds, until it is smooth and creamy. Once melted, fold in the 1 ½ cups of chopped pecans. Carefully pour the caramel-pecan mixture over your cooled brownies, spreading it evenly to cover the surface.

In a medium mixing bowl, combine the softened butter, ¾ cup of creamy peanut butter, and 1 ½ cups of sifted powdered sugar. Add 2 tablespoons of milk to the mixture to achieve a smooth and spreadable consistency. Use a hand mixer or spatula to combine the ingredients well, until creamy. Once ready, spread this luscious peanut butter topping over the caramel layer, smoothing it out evenly.

In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 1 ½ teaspoons of oil. Microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth—this should take about 1 to 2 minutes total. Once smooth, pour the melted chocolate over the peanut butter layer, using a spatula to spread it to the edges for even coverage.

If desired, sprinkle a pinch of fleur de sel or coarse sea salt over the chocolate drizzle for a delightful sweet-salty contrast. Allow the brownies to cool at room temperature for at least 30 minutes to set the layers. When ready, slice them into squares and serve your decadent Buckeye Turtle Brownies for an irresistible treat!