Allow both crust pouches to stand at room temperature for 15-20 minutes.
Heat oven to 375°F.
Unfold each crust; remove top plastic sheets. Press out fold lines.
Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
Invert and remove remaining plastic sheets.
Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
Spoon teaspoonful of filling over nuts in each cup.
Sprinkle with remaining nuts.
Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.