Mini Phyllo Cups - cooking recipe

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

Preparation

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.