If you’re a fan of candy-inspired desserts, these Butterfinger Caramel Crunch Mini Pies are guaranteed to be your next sweet obsession! Layers of buttery graham cracker crust, rich caramel, crunchy Butterfinger pieces, and fluffy whipped cream come together in these perfect bite-sized treats. Whether you’re hosting a gathering, celebrating a special occasion, or just craving something indulgent, these mini pies will steal the show.
Why You’ll Love These Mini Pies
- Candy Lover’s Dream: Every bite is filled with Butterfinger’s iconic crunch.
- Perfectly Portable: Mini pies are ideal for parties or individual servings.
- Quick and Easy: Just 20 minutes of prep time for a dessert that looks and tastes incredible.
- Customizable: Switch up the toppings or add your favorite candies!
What Do They Taste Like?
Imagine a sweet and buttery graham cracker crust that crumbles perfectly in every bite. It’s layered with silky caramel, crunchy Butterfinger bits, and velvety whipped cream. The dark chocolate drizzle ties it all together with a rich, slightly bitter note, balancing the sweetness. These mini pies are indulgent, decadent, and completely irresistible.
Ingredients for Butterfinger Caramel Crunch Mini Pies
For the Crust:
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ½ cup granulated sugar
Filling:
- 1 cup caramel sauce
- 1 cup crushed Butterfinger candy bars
Whipped Cream Topping:
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Drizzle:
- 1 cup dark chocolate chips, melted
Garnish:
- ½ cup chopped Butterfinger candy bars
Tools You’ll Need
- Mini tart pans (or cupcake pans with liners)
- Mixing bowls
- Electric hand or stand mixer
- Piping bag (optional, for whipped cream)
- Microwave-safe bowl (for melting chocolate)
How to Make Butterfinger Caramel Crunch Mini Pies
1. Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease the mini tart pans or line a cupcake pan with paper liners for easy removal.
2. Prepare the Crust
In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until fully combined. The mixture should resemble damp sand. Press the mixture firmly into the mini tart pans, making sure to create an even layer. Bake for 10 minutes or until lightly golden. Let the crust cool completely before adding the filling.
3. Add the Caramel and Butterfinger Layers
Spread a generous layer of caramel sauce over each crust, ensuring it covers the base. Sprinkle crushed Butterfinger candy bars evenly over the caramel.
4. Make the Whipped Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Pipe or spoon the whipped cream over the Butterfinger layer.
5. Drizzle with Chocolate
Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the whipped cream.
6. Garnish and Chill
Top each mini pie with chopped Butterfinger candy bars for extra crunch and visual appeal. Refrigerate the pies for at least 1 hour to set before serving.
Expert Tips
- Make-Ahead Option: Assemble the pies the night before and refrigerate them for an effortless dessert the next day.
- Use Quality Caramel: A thick caramel sauce works best for a rich flavor and stable layer.
- Graham Cracker Substitutes: Swap graham crackers for crushed Oreos or digestive biscuits for a fun twist.
- Perfect Drizzle: Use a small spoon or piping bag for precise chocolate drizzles.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
- Serve with a side of coffee or hot cocoa to complement the caramel and chocolate flavors.
- Drizzle with extra caramel sauce just before serving for a luxurious finish.
Storage Instructions
Refrigerate
Store the mini pies in an airtight container in the refrigerator for up to 3 days.
Freeze
Freeze assembled pies (without whipped cream topping) for up to 1 month. Add fresh whipped cream after thawing.
Frequently Asked Questions (FAQs)
Can I make these without mini tart pans?
Yes! You can use a cupcake pan with liners, which makes for easy serving and cleanup.
Can I use store-bought whipped cream?
Absolutely! While homemade whipped cream tastes fresher, store-bought whipped cream is a convenient alternative.
Are there other candy options I can use?
Definitely! Try Snickers, Reese’s, or Milky Way for a fun variation.
These Butterfinger Caramel Crunch Mini Pies are the ultimate combination of crunchy, creamy, and chocolaty goodness. They’re easy to make and even easier to love. Perfect for holidays, parties, or just treating yourself, they’ll quickly become a favorite dessert in your recipe collection.
If you enjoyed these mini pies, you’ll love the indulgence of Caramel Pecan Carrot Heaven Cake. For a fruity twist, try the rich and tangy Classic Lemon Blueberry Cheesecake. And for a no-bake option, don’t miss these Caramel Crunch Butterfinger Truffles.
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Butterfinger Caramel Crunch Mini Pies
Description
Butterfinger Caramel Crunch Mini Pies are bite-sized desserts layered with a buttery graham cracker crust, rich caramel sauce, crunchy Butterfinger candy pieces, and fluffy whipped cream. Topped with a dark chocolate drizzle and extra Butterfinger bits, these mini pies are perfect for parties, holidays, or anytime you want to indulge in a sweet and crunchy treat.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ½ cup granulated sugar
For the Filling:
- 1 cup caramel sauce
- 1 cup crushed Butterfinger candy bars
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
For the Drizzle:
- 1 cup dark chocolate chips, melted
For Garnish:
- ½ cup chopped Butterfinger candy bars
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease mini tart pans or line a cupcake pan with liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the mixture firmly into the prepared tart pans to create an even crust layer. Bake for 10 minutes or until golden brown, then let cool completely.
- Spread a layer of caramel sauce over the cooled crusts and sprinkle crushed Butterfinger candy over the caramel.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Pipe or spoon the whipped cream on top of the caramel and Butterfinger layer.
- Melt dark chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle over the whipped cream topping.
- Garnish each pie with chopped Butterfinger candy pieces. Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use cupcake pans with liners if you don’t have mini tart pans; they make serving easy.
- Substitute graham crackers with Oreos or digestive biscuits for a fun crust variation.
- Assemble these pies up to a day in advance and refrigerate until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a no-bake version, skip baking the crust and chill it in the fridge for 30 minutes before adding the filling.