Ingredients

• 3/4 cup Honey Maid Graham Cracker Crumbs
• 1/4 cup butter melted
• 1 tab. Sugar
• 3/4 cup Mexican Carmel spread, warmed slightly, divided.
• 1 package (8 oz) cream cheese
• 1 jar marshmallow cream
• 1/2 cup miniature marshmallows
• 2 tab. Hersey chocolate syrup

Directions

1. Mix grahm. Crumbs, butter and sugar until well blended; press onto bottom of 10 paper-lined muffin cups.

2. Spoon 1/2 cup Carmel spread evenly over crusts, sprinkle with 1/3 cup nuts.

3. Beat cream cheese and marshmallow crime in small bowl with mixer Neil well blended. Add 2 tbsp. of the remaining Carmel spread.mix well. Spoon into muffin cups; top with marshmallows

4. Drizzle with chocolate syrup and remaining carmel spread: sprinkle with nuts. Refrigerate 3 hrs.

5. Can freeze for 1 month

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