Mini Butterscotch Choco-pecan Phyllo Cups

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butterscotch chips
• 2 tablespoons milk, divided
• 6 ounces cream cheese, softened and cut
• 30 miniature phyllo cups (two 2.1 oz pkgs)
• 2/3 cup semi-sweet chocolate chips
• 30 pecan halves or 15 pecans, halved

Recipe

• 1 melt 1/2 cup of butterscotch with 1 tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
• 2 whisk in the cream cheese.
• 3 evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
• 4 melt the chocolate chips with 1 tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
• 5 dollop each shell with melted chocolate.
• 6 top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.