Preheat your oven to 400 degrees Fahrenheit.

In a large non-stick pan, melt the butter over medium-low heat. Add the chopped pecans, brown sugar, corn syrup, and a pinch of salt. Stir in the pan until the mixture slightly thickens, reaching a consistency similar to pudding. Be careful not to overcook; you want it just slightly thickened. Once done, remove it from the heat and set it aside.

Unroll the puff pastry sheet and use a 3-inch cookie cutter to cut out circles. Gently fold up the edges of each circle to create a small border.

Spoon approximately 1 tablespoon of the pecan mixture into the center of each pastry circle.

Place the filled circles on a baking sheet lined with parchment paper (important for easy removal) and bake for about 8 minutes, or until the filling is just set.

Once baked, remove the pastries from the oven and let them cool on a wire rack.

Place the chocolate chips in a small Ziploc bag (use a well-sealing brand). Microwave the bag for about 15 seconds or until the chocolate is mostly melted. Snip off a tiny corner of the bag, and drizzle the melted chocolate over the cooled pastries.

Allow the chocolate drizzle to cool and set. Enjoy your delicious pecan and chocolate pastries!