First finely chop your nuts and pretzels.

This can be done in a food processor, with a sharp knife, or even by pouring them into a bag and smashing them with a wine bottle. I've employed all three techniques, choose what's easiest for you!

Bring a small skillet to medium heat and melt your butter.

Add brown sugar your chopped nuts and saute for five minutes until they're nice and toasty and have a light glaze on them. If you have a major sweet tooth I'll look the other way while you double the glaze. Since I have a heavy hand with the honey I go light on the glaze.

After about 5 minutes your glazed nut mixture will be ready, toss with a few spoonfuls of honey and spoon into phyllo cups. Top with a little additional honey if you're positively gaga for super-sticky honey-packed baklava. I won't tell.

Fill each phyllo cup to the brim and set aside.

Next melt your chocolate using a double broiler.

Bring a small pot or saucepan of water to a light boil and top with a glass pyrex bowl or your favorite heat-safe bowl. Reduce heat to low and add chocolate, stirring constantly.

In a few minutes you’ll have hot melty goodness. To help my chocolate liquefy faster and to create a faux "magic-shell" coating I add a teaspoon of coconut oil to my chocolate as it starts to melt and continue stirring/whisking until it has melted enough to pour. There are a dozen or so techniques for melting chocolate so feel free to use this one or use your go-to technique!

Using a whisk, drizzle the melted chocolate over each phyllo cup.

Top each bite with a sprinkle of flaked coconut and dig in!