Gallery

Recipe Summary

prep:
20 mins
cook:
5 mins
Yield:
30 mini cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butterscotch pieces with 1 tablespoon of the 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.

    Advertisement
Instructions Checklist
  • Melt the chocolate pieces with the remaining 1 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Refrigerate until the chocolate is relatively firm to the touch. Remove the cups from the refrigerator 10 to 15 minutes before serving. Makes 30 mini cups.

Advertisement

Reviews

Advertisement