Turtle S’more Cheesecake Minis

3/4 cup Honey Maid graham cracker crumbs
1/4 cup butter, melted
1 tablespoon sugar
3/4 cup Mexican caramel spread (dulce de leche), warmed slightly, divided
1/2 cup coarsely chopped Planters pecans, divided
1 package (8 ounce) Philadelphia cream cheese, softened
1 jar (14 ounce) Jet-Puffed marshmallow creme
1/2 cup Jet-Puffed miniature marshmallows
2 tablespoons Hershey’s chocolate syrup

Mix graham cracker 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 1/4 cup nuts.

Beat cream cheese and marshmallow creme in small bowl with mixer until well blended. Add 2 tablespoons 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.

Makes 10 servings.