Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325°F. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.

Nutritional analysis per serving: 112 calories, 7 g fat (2.8 g saturated), 11.3 g carbs, 0.5 g fiber, 1.7 g protein

Nutritional analysis provided by Self