½ cup creamy peanut butter
½ cup sifted powdered sugar
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
7 sheets frozen phyllo dough, thawed Topping:
5 Tablespoons unsalted butter, melted
½ cup semi-sweet chocolate chips, melted
1.4 cup chopped pecans
Preheat oven to 450 degrees. Combine peanut butter, sugar, butter, and vanilla. Mix until well blended. Set aside. Brush 1 sheet phyllo dough with melted butter. (Keep remaining sheets covered with a damp towel to prevent them from drying out.) Cut phyllo sheet lengthwise into four long strips. Place 1 slightly rounded teaspoon of peanut butter mixture about 1 inch from the end of one of the strips. Starting at end with the filling, fold a corner of dough over filling so it lines up with other side of strip, forming a triangle. Continue folding like flag, in a triangular shape, using the entire strip. Repeat with remaining 3 strips. Repeat with remaining sheets of phyllo, butter, and filling.
Place triangles on an ungreased baking sheet, seam side down. Brush each triangle with melted butter. Bake six to eight minutes, or until golden brown. Cool on a wire rack. Frost cookies with melted chocolate and sprinkle with chopped pecans. Cool until chocolate is set. Serve immediately or cover and refrigerate up to two days.