Rum Chocolate Phyllo Cups created by: Almond Board of California

servings 12
ingredients 8 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
1/2 cup light corn syrup
1/4 cup brown sugar
2 Tbs. dark rum
1 oz unsweetened chocolate, melted
1 egg
1/4 tsp. vanilla extract
1/2 cup blanched slivered almonds, toasted
Powdered sugar for dusting
preparation Place thawed phyllo sheets between damp towels to keep from drying out. Set aside 1/4 cup melted butter for use in filling; use remainder to brush phyllo. Remove 1 sheet phyllo onto work surface; brush with melted butter. Top with second sheet and brush with butter. Fold in half lengthwise; brush with butter. Fold in half lengthwise again to make a long, 3 1/2 x 18-inch strip; brush with butter. Cut phyllo strip into thirds to make 3 1/2 x 6-inch rectangles. Fit each rectangle into a lightly greased muffin cup. Repeat with remaining phyllo and butter, forming 12 phyllo cups. Bake at 375 degrees, 10 minutes, until phyllo is lightly browned. Remove from oven.
Whisk reserved 4 tablespoons butter with remaining ingredients except almonds and powdered sugar; spoon evenly into cups. Sprinkle filling with almonds. Bake at 350°F, 15-20 minutes, until toothpick inserted in center of cup comes out clean. Cool.