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
Scale
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.