Preheat the oven to 350 degrees. Unroll the piecrust onto a lightly floured surface and fit into the tart pan. Press the dough into the bottom and turn up sides, trimming the excess dough. Cover the dough with a sheet of foil.

Bake for approximately 12 minutes, or until just golden. Remove the foil and continue baking for 3 minutes or until just beginning to golden. Remove from the oven, transfer to a cookie sheet and set on a wire rack to cool.

Reserve 20 pecan halves for decoration. Roughly chop remaining pecans and combine with brown sugar, corn syrup, butter, eggs and salt. Chop 1 1/2 cups MILKY WAY® Brand MINIS® and add to the mixture. Pour into the slightly cooled tart pan, return to the oven and bake for 35-45 minutes, or until bubbly and golden brown. Remove from the oven, transfer to a wire rack and cool completely.

Melt 10 DOVE® Brand Rich Dark Chocolate in a microwave for 40 seconds. Remove and stir until smooth. Spread a chocolate circle in the center of the tart. Place one MILKY WAY® Brand MINIS® in the center of the tart and arrange the reserved pecan halves around the chocolate circle. Serve with whipped cream.