Preheat oven to 350 F. Grease 16 cups of 2 - 12 cup muffin tins.
Roll out each dough piece on a work surface. Using a round cutter, cut 8 rounds of 4-inches in diameter per pie dough.
Place each dough round, fluting the edges, into the prepared muffin tins. Chill dough until ready to fill.
In covered small saucepot over low heat or double boiler, melt butter and chocolate together just until chocolate softens.
Gently stir. Set aside.
In a mixing bowl whisk all remaining ingredients together, except pecans, until well blended. Whisk in melted butter and chocolate mixture; then, stir in pecans.
Fill each muffin tin with a scant ¼ cup of filling.
Bake 25 minutes or until crust is golden and center of the filling puffs up and is bubbly.
In a medium saucepot over medium-high heat, whisk all ingredients together until sugar dissolves and mixture comes to a boil.
Reduce heat to medium and boil, without stirring, for 20 minutes or until syrup thickens and reaches 230 Fº on a candy thermometer.
Remove pot from heat and cool to room temperature. Transfer syrup into a mason jar or other container with a tight-fitting lid.
Syrup can be made up to 1 week in advance and held at room temperature until ready to use.
Our cane syrup is a great replacement for corn syrup for many recipes that call for light corn syrup. Syrup will continue to thicken as it cools and should resemble corn syrup when done.