Preheat your oven to 375 degrees F.

In a saucepan, over low-medium heat, melt butter. Immediately add chopped pecans, brown sugar, corn syrup, molasses, salt and eggs. Stir often while simmering for about 5 minutes or until the mixture begins to thicken.

Remove from heat, and set aside.

Roll your dough to 1/4" thickness and grab a 3" circle cutter (according to amazon I purchased mine back on Feb 11, 2012 and I use them ALL the time!).

Cut 16 circles out of the dough. That's exactly how many I got by re-rolling the dough. If you have more, go ahead and make another. If you have less, that's okay too.

Lay your circles out on a parchment paper covered baking sheet.

Roll the edges of the dough just the smallest amount to form a very low edge, like a tiny tart.

Scoop a tablespoon of the pecan pie mixture into each of the 16 circles.

Place in the oven and bake for 10-12 minutes or until the edges are golden and the pecan pie mixture is set.

Remove from oven and allow to cool for 5 minutes on baking sheet.

Microwave the baking chocolate and drizzle chocolate over the cookies.

Remove to a cooling rack to cool completely.

They store for about 5 days in an airtight container.