Makes: 30 mini cups at 25¢ each. Prep: 20 minutes. Cook: 5 minutes.




  • 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.

  • 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.

  • Refrigerate until the chocolate is relatively firm to the touch. Remove the cups from the refrigerator 10 to 15 minutes before serving.