Mini Butterscotch Phyllo Cups
- 1 of 3 Melt the butterscotch pieces with 1 tablespoon milk in a bowl over simmering water in a saucepan; stir until smooth. Whisk in the cream cheese until smooth. Evenly divide among phyllo cups, using about 1 teaspoon filling per cup. Refrigerate until chilled.
- 2 of 3 Melt the chocolate pieces with the remaining tablespoon milk in a clean bowl over simmering water in a saucepan. Spoon into a pastry bag fitted with a medium-large round tip. Pipe a large dot of chocolate onto top of the butterscotch filling in each phyllo cup. Top each cup with a pecan half, pressing the pecan into the chocolate.
- 3 of 3 Refrigerate until the chocolate is relatively firm to the touch. Remove the cups from the refrigerator 10 to 15 minutes before serving.
Servings Per Recipe: