Ingredients:

  • 850g refrigerated pie crusts
  • 115g chopped pecans, lightly toasted
  • 100g packed light brown sugar
  • 28g melted unsalted butter
  • 1 large egg
  • 5ml vanilla extract
  • 1.5g salt
  • 90g semi-sweet chocolate chips
  • 14g coconut oil

Instructions:

  1. Roll out the refrigerated crusts on a lightly floured surface. According to [King Arthur Baking](https://www.kingarthurbaking.com), keeping your dough cool is key to a flaky crust. Use a 2 inch round cutter to create circles, then press each piece firmly into the mini muffin cups.
  2. In a mixing bowl, combine the melted butter and brown sugar until smooth. Stir in the egg, vanilla, and salt. Fold in the toasted pecans until evenly coated.
  3. Spoon approximately 1 tablespoon of the mixture into each crust, filling them about ¾ of the way. Note: Overfilling will cause the sugar to bubble over the sides.
  4. Bake at 350°F (175°C) for 12–15 minutes. Look for the edges of the crust to be golden brown and the filling to be set.
  5. Let them cool in the pan for 5 minutes. until they slightly pull away from the sides.
  6. Transfer the cooled shells to a wire rack. This prevents the bottoms from steaming and getting soft.
  7. Melt the chocolate chips and coconut oil in 30 second intervals in the microwave. Stir in between until the mixture has a glossy sheen.
  8. Dollop a small amount of chocolate onto the center of each cooled tassie and spread slightly toward the edges.