Mini Butterscotch Phyllo Cups

Melt the butterscotch baking pieces with half of the milk in a bowl over simmering water in saucepan until smooth. Whisk in the cream cheese until smooth. Divide among phyllo cups. Refrigerate until chilled.

Melt the chocolate pieces with the remaining milk in a bowl over simmering water in saucepan. Spoon into a pastry bag fitted with a medium large round tip.

Pipe a large dot of chocolate onto top of butterscotch filling in phyllo cup. Top each cup with a pecan half, pressing the pecan into the chocolate.

Refrigerate until the chocolate is firm. Remove the cups from the refrigerator 15 minutes before serving.