Ingredientes para Mini Butterscotch Choco Pecan Phyllo Cups
- Butterscotch Chips
- 2 tablespoons milk (divided use)
- 4 ounces (113g) cream cheese, softened
- Miniature Phyllo Cups
- Semi Sweet Chocolate Chips
- Pecan Halves
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Como fazer Mini Butterscotch Choco Pecan Phyllo Cups
- In a heatproof bowl set over a saucepan of simmering water (double boiler), melt 1/2 cup (113g) butterscotch chips with 1 tablespoon milk, stirring until smooth.
- Whisk in 4 ounces (113g) of softened cream cheese until well combined.
- Evenly divide the butterscotch mixture among 30 mini phyllo cups, using approximately 1 teaspoon per cup.
- Refrigerate for at least 2 hours, or until firm.
- In a separate heatproof bowl set over a saucepan of simmering water, melt 6 ounces (170g) semi-sweet chocolate chips with 1 tablespoon milk, stirring until smooth.
- Dollop approximately 1 teaspoon of melted chocolate onto each butterscotch-filled phyllo cup.
- Top each chocolate-filled cup with one pecan half.
- Refrigerate for at least 30 minutes, or until the chocolate is set and the filling is firm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
13g
Carbs
1g
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