Mini Butterscotch Choco Pecan Phyllo Cups Recipes

MINI PECAN PIE WITH PHYLLO DOUGH

Steps:

• In a small saucepan over medium heat, bring honey and brown sugar to a boil. Continue boiling for 1 minute exactly then turn heat off.
• Throw in cold butter, cinnamon if using and the heavy cream. Stir until butter has melted then Set aside for about 15 minutes, try to stir it every now and then.
• On a large cutting board, place first sheet of phyllo and brush generously with melted butter. Pay close attention to the edges.*
• Arrange the second sheet on top of the first one and brush with butter. Repeat this step until you are done with the 6 sheets.
• With a sharp knife, cut the phyllo into 12 pieces.
• Snug tightly into a lightly greased 12 cupcake baking sheet, pressing gently into the bottom and up the sides of each one.
• Heat your oven to 350F.
• When the sugar mixture has cooled, it will have a caramel consistency, add in chopped pecan and str well to combine.
• Scoop up about 2 Tablespoons in each phyllo cup.
• Bake for approximately 15-20 minutes or until top mixture is just bubbling.
• Take off the oven, the mixture will be still runny but it will set as it cools down.

BUTTERSCOTCH-PECAN MINI TARTS

Steps:

• Heat oven 350ºF.
• Combine flour, nuts, sugar and butter; press onto bottoms of 20 paper-lined mini muffin cups. Bake 15 min. or until lightly browned. Cool.
• Reserve about 1 Tbsp. of the melted chocolate for later use. Spoon remaining chocolate over crusts; refrigerate 5 min. or until firm.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon over crusts. Drizzle with reserved melted chocolate. Refrigerate 3 hours.

CHOCOLATE BUTTERSCOTCH TARTLETS

Steps:

• Place chocolate and butterscotch chips in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chips; whisk until smooth. Stir in brandy. Cool to room temperature, stirring occasionally. Refrigerate until chilled., In a large bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon chocolate mixture into tart shells; top with whipped cream and garnish with orange zest. Refrigerate until serving.

MINI BUTTERSCOTCH CHOCO-PECAN PHYLLO CUPS

Steps:

• 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.

MINI CHOCOLATE PIE BITES

Steps:

• Fill Phyllo cups with Chocolate pudding.
• Top with Whip cream and chocolate chips
• Refrigerate until set.