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Ingredients
- 3/4 cup graham crackers crumbs
- 1/4 cup butter melted
- 1 Tablespoon sugar
- 1 can Mexican caramel spread (dulce de leche) warmed in hot water
- 1/2 cup coarsely chopped pecans
- 1 8 oz cream cheese softened
- 1 14 oz jar marshmallow creame
- 1/2 cup mini marshmallows
- 2 Tablespoons chocolate syrup
Preparation
Step 1
Mix graham crumbs, butter and sugar until blended
press onto bottoms of 12 paper lined muffin cups
spoon 1/2 cup caramel spread evenly over crust
sprinkle woth 1/3 cup pecans
beat cream cheese and marshmallow creme in small bowl with mixer until blended
add 2 tablespoons of caramel spread
mix well
spoon into muffin cups
top with marshmallows
drizzle with chocolate syrup and remaining caramel spread
sprinkle with remaining nuts
refrigerate 3 hours