Line a standard muffin tin with 10 paper liners. Mix together graham cracker crumbs and melted butter until combined. Press into prepared muffin tin. Drizzle 2 tablespoons caramel syrup over each crust, sprinkle with 3 tablespoons nuts.
With their built-in portion control, these creamy caramel cheesecake minis, featuring HONEY MAID graham crackers, make the perfect special-occasion treats.
Servings and Ingredients
|¾ c. Honey Maid graham cracker crumbs|
|¼ c. Hy-Vee unsalted butter, melted|
|½ c. caramel sundae syrup, warmed; divided|
|⅓ c. Hy-Vee chopped pecans, divided|
|1 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 (7-oz.) jar Hy-Vee marshmallow creme|
|½ c. Hy-Vee miniature marshmallows|
|2 tbsp. Hy-Vee chocolate-flavored syrup|
Things To Grab
- Muffin tin
- 10 paper liners
- Small bowl
- Medium bowl
- Electric mixer
In a medium bowl, beat together cream cheese and marshmallow creme until light and fluffy. Add 2 tablespoons caramel syrup; mix well. Spoon into muffin cups; top with mini marshmallows.
Drizzle with chocolate syrup and remaining 4 tablespoons caramel syrup; sprinkle with remaining nuts. Refrigerate 3 hours or until firm.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 35mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Protein: 2g
Courtesy of Mondelez