Turtle S’more Cheesecake Minis

desserts

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Servings: 10

Ingredients

¾ cup Honey Maid graham cracker crumbs

¼ cup butter, melted

1 tablespoon sugar

¾ cup Mexican caramel spread (dulce de leche), warmed slightly, divided

½ cup coarsely chopped Planters pecans, divided

1 package (8 ounce) Philadelphia cream cheese, softened

1 jar (14 ounce) Jet-Puffed marshmallow creme

½ 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 ½ cup caramel spread evenly over crusts; sprinkle with ⅓ 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.

Recipe Courtesy Of

Kraft Foods