Preheat oven to 350°F. Line two baking sheets with silicone liners or foil, and if using foil, mist foil with cooking spray. Set aside.

In a medium bowl, stir together the butter, brown sugar and sugar with a fork until creamy and combined. Whisk in the heavy cream and vanilla to combine. Add in the salt and flour until a soft dough has formed, then stir in the chocolate chips. Place in the fridge while you prepare the pie crusts.

On a flat surface, roll out each pie crust into a large square. Cut the square into four smaller squares. Take one square and brush the surface with the beaten egg.

Take a heaping Tablespoonful of cookie dough and flatten it out in the palm of your hand into a square shape. Place the cookie dough square onto the pie crust.

Brush another square of pie crust with egg wash, then place it, egg wash-side down, on top of the cookie dough square.

Pinch the seams together to seal and place it on the prepared baking sheet. Repeat with remaining 7 Pop-Tarts.

Brush the tops of the Pop-Tarts with the remaining egg wash, then crimp the edges with a fork for an extra seal and a pretty border. Pierce a couple holes in the tops of the pastries with a fork to help them vent.

Bake for approx. 20-25 minutes or until pastries are golden brown. Remove from the oven and allow them to cool completely before glazing.

In a small bowl, combine the melted butter, powdered sugar, heavy cream, brown sugar and vanilla with a spoon until a thick yet pourable glaze has been achieved. Add more powdered sugar if too thin, and more heavy cream if too thick.

Pour the glaze evenly over the Pop-Tarts, then immediately sprinkle with miniature chocolate chips for garnish. These are best served the same day but can be eaten up to 2 days later if stored airtight at room temperature.