Caramel Pecan S'more Cheesecake Bites

• 3/4 cup Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1/2 cup caramel sundae syrup, warmed, divided
• 1/3 cup coarsely chopped pecans, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 1/2 cup Jet-Puffed Miniature Marshmallows
• 2 Tbsp. chocolate syrup

1. Mix graham crumbs and butter until blended; press onto bottoms of 10 paper-lined muffin cups.
2. Spoon 2 Tbsp.
3. caramel syrup evenly over crusts; sprinkle with 3 Tbsp.
4. nuts.
5. Beat cream cheese and marshmallow creme in small bowl with mixer until blended.
6. Add 2 Tbsp.
7. of the remaining caramel syrup; mix well.
8. Spoon into muffin cups; top with marshmallows.
9. Drizzle with chocolate syrup and remaining caramel syrup; sprinkle with remaining nuts.
10. Refrigerate 3 hours.

honey, butter, caramel sundae syrup, pecans, cream cheese, jet, jet, chocolate syrup

Taken from www.kraftrecipes.com/recipes/caramel-pecan-smore-cheesecake-bites-137562.aspx (may not work)