Mini Butterscotch Choco-Pecan Phyllo Cups

Recipe by TheDancingCook
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
  • Whisk in the cream cheese.
  • Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
  • Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
  • Dollop each shell with melted chocolate.
  • Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.
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