• Line mini muffin tin with paper liners. Set aside.
• Gently melt compound milk chocolate according to package instructions. Spoon ½ tablespoon of melted chocolate into each muffin cavity.  Using the back of the tablespoon, gently push the melted chocolate up the sides of the paper liner. Place muffin tin the fridge until the chocolate sets, about 3-5 minutes.

  *Do not leave the chocolate in the fridge for too long, as condensation may occur.
• Spoon about ½ tablespoon of pecan butter into the set chocolate cups. Spread the pecan butter evenly, making sure there aren't any air bubbles.  Add another ½ tablespoon of melted chocolate over pecan butter.  Immediately sprinkle sea salt and cacao nibs over chocolate.
• Place muffin tin back in the fridge for another 3-5 minutes until chocolate is set. Remove milk chocolate pecan cups from the muffin tin.  At this point, you don't need to put the chocolates back in the fridge. They will be fine at room temperature.

Pecan Butter:

• Place warm, lightly toasted pecans into a food processor.  Pulse until pecans have broken down and are crumbly.  Scrape down bowl as needed to ensure thorough grinding. With the food processor running, add maple syrup. Continue to let machine run until mixture is thick and creamy.  Add sea salt, adjust to taste if necessary.  Transfer pecan butter to a small airtight container.  Keep at room temperature or store in the fridge until ready to use.