Mini Butterscotch Choco-Pecan Phyllo Cups - cooking recipe

Ingredients

1/2 cup butterscotch chips
2 tablespoons milk, divided
6 ounces cream cheese, softened and cut
30 miniature phyllo cups (two 2.1 oz pkgs)
2/3 cup semi-sweet chocolate chips
30 pecan halves or 15 pecans, halved

Preparation

Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
Whisk in the cream cheese.
Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
Dollop each shell with melted chocolate.
Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.