1 (15 oz.) pkg. refrigerated pie crust
1 cup light brown sugar
1/4 cup melted butter
2 eggs, lightly beaten
2 TBSP flour
1 tsp. vanilla
1 cup finely chopped pecans
1 (8 oz.) pkg. toffee bits
1 cup mini chocolate chips
Unroll pie crusts. Using a 2-inch round cutter, cut out 48 circles, rerolling dough as needed. Fit circles into mini muffin pans, pressing dough into bottoms and up sides.
In a large bowl, combine melted butter, eggs, brown sugar, flour and vanilla. Stir in pecans, toffee bits and chocolate chips. Spoon filling evenly into crusts, coming just to top of crust edge.
Bake for 20 minutes, or until filling is set and crust is lightly browned. Remove from oven and gently run a knife around any edges that are baked onto the pan. Let cool for 5 minutes, then carefully remove tassies to a cooling rack. (They should pop out pretty easily with a knife inserted along one side.) Cool completely on wire rack. I'm assuming these would freeze nicely, but I haven't tried yet. YUM!!