Mini Phyllo Cups

6 ingredients
1 steps

Ingredients

  • 1/2 c. butterscotch chips
  • 2 Tbsp. milk
  • 6 oz. cream cheese
  • 30 mini baked phyllo shells
  • 2/3 c. semi sweet chocolate chips
  • pecan halves

Directions

  1. 1
    Melt butterscotch chips and one tablespoon milk in saucepan. Stir until smooth. Whisk in cream cheese (cut into pieces). Evenly divide among phyllo shells, using about 1 tsp. per cup. Refrigerate. Melt chocolate chips and 1 Tbsp. milk in clean bowl over simmering water in saucepan. Dollop each cup with chocolate. Top each with a pecan half. Refrigerate until chocolate is relatively firm to the touch.

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