Preheat your oven to 350°F (175°C). Grease a mini tart pan or line it with paper liners.

Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the tart pan to form the crust. Bake for 8-10 minutes until golden. Remove from the oven and let cool.

Prepare the caramel filling: In a saucepan, combine heavy cream, brown sugar, and butter over medium heat. Stir until the butter melts and the mixture thickens (about 5 minutes). Remove from heat and add vanilla extract.

Assemble the tarts: Pour a small amount of caramel into each tart crust. Top with chopped pecans and sprinkle chocolate chips on top.

Melt the chocolate: Microwave the chocolate chips in a small bowl for 20-30 seconds, stirring every 10 seconds, until smooth. Drizzle the melted chocolate over the tarts.

Chill: Refrigerate the tarts for at least 2 hours to set.

Serve and enjoy your delicious mini pecan chocolate caramel tarts!