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Steps
1
Heat oven to 450°F. Unroll 1 pie crust on work surface. Roll lightly with rolling pin. With 2 1/2- to 2 3/4-inch round cutter, cut 12 rounds from crust. Press rounds in bottoms and up sides of 12 mini muffin cups, with edges extending above cups about 1/8 inch. Repeat with remaining pie crust. Place about 5 of the chocolate chips in each crust.
2
Bake 6 minutes. Leave crusts in pan. Reduce oven temperature to 375°F.
3
Meanwhile, in medium bowl, beat cream cheese, brown sugar, caramel topping and egg with electric mixer on medium speed until creamy. Spoon evenly over chocolate chips, about 1 1/2 teaspoons for each tartlet.
4
Bake at 375°F 10 to 12 minutes or until cheesecake is set. Cool in pan on cooling rack 10 minutes; remove from pan.
5
In small microwavable bowl, place remaining chocolate chips and the oil. Microwave uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until melted; stir. Drizzle over each tartlet; immediately sprinkle with pecans. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining tartlets.
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If you prefer your chocolate less sweet, use semisweet chocolate chips instead of the milk chocolate.
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