Turtle S'More Cheesecake Minis

By á-2542

Ingredients

• 3/4 cup HONEY MAID Graham Cracker Crumbs
• 1/4 cup butter, melted
• 1 Tbsp. sugar
• 3/4 cup Mexican caramel spread (dulce de leche), warmed slightly, divided
• 1/2 cup coarsely chopped PLANTERS Pecans, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 jar (14 oz.) JET-PUFFED Marshmallow Creme
• 1/2 cup JET-PUFFED Miniature Marshmallows
• 2 Tbsp. HERSHEY'S Chocolate Syrup

Details

Servings 10
Preparation time 30mins
Cooking time 33mins

Preparation

Step 1

MIX graham crumbs, butter and sugar until well blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 1/2 cup caramel spread evenly over crusts; sprinkle with 1/3 cup nuts.

BEAT cream cheese and marshmallow creme in small bowl with mixer until well blended. Add 2 Tbsp. of the remaining 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.