Preheat oven to 350F, line a regular sized 12 hole muffin pan with 10 cupcake liners, lightly spray liners.
Cut your 10 biscuits into 8 pieces each.
Crush up your graham crackers into a fine crumb and place into a small zip lock type bag, place 8 pieces of biscuits at a time in the crumbs and coat, place coated pieces into cupcake liner. Repeat with all 10 biscuits.
In a bowl beat together your cream cheese, sugar, flour, egg whites, milk and vanilla until nice and creamy.
Scoop cream cheese mixture on top of biscuit pieces, about 1 heaping tablespoon on each, shake your pan out a bit to even out the cream cheese mixture and let it settle.
Bake in oven for 18 minutes, remove and let cool for 5 minutes. Refrigerate for 1 hour.
Melt your chocolate in the microwave for 35 second intervals, turning each time until melted. Place your caramel sauce in a small zip lock and cut a tiny hole in corner of the bag, I find this helps drizzle better than coming out of the container. Drizzle caramel over the muffins, then using a small spoon drizzle your chocolate. Store in fridge, each muffin is 5sp or 3pp.
Nutritional info.. Per muffin.. Calories 130.. Fat 4.5g... saturated fat 2.3g... Carbs 19g... Fiber 0.5g... Sugars 6.7g... Protein 3.1g