Butterfinger Caramel Crunch Mini Pies
Indulge in these delightful mini pies featuring a creamy filling with Butterfinger candy, all nestled in a buttery graham cracker crust.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs For a lovely crumbly texture
- 1/4 cup granulated sugar To add just the right amount of sweetness
- 1/2 cup unsalted butter, melted For a rich, buttery flavor
For the filling
- 1 package cream cheese, softened (8 oz) Lending a creamy and luxurious mouthfeel
- 1/2 cup caramel sauce For sweet and sticky goodness
- 1/2 cup powdered sugar To further sweeten the creamy filling
- 1 teaspoon vanilla extract Enhancing the overall flavor with warmth
- 1/2 cup Butterfinger candy bars, crushed To ensure delightful crunch in every bite
For topping
- 1/4 cup Butterfinger candy bars, crushed For added crunch on top
- 1/4 cup caramel sauce To elevate dessert presentation
- to taste whipped cream For garnish, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners, or lightly grease each cup.
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until coated.
- Press about 2 tablespoons of the mixture into each muffin cup.
- Bake the crusts for 5-7 minutes or until slightly golden. Allow to cool.
Filling
- In a bowl, beat together the cream cheese, caramel sauce, powdered sugar, and vanilla until smooth.
- Gently fold in the crushed Butterfinger candy bars.
- Spoon the filling evenly into each cooled crust.
Setting & Serving
- Refrigerate the mini pies for at least 2 hours until set.
- Before serving, drizzle with caramel and sprinkle with additional crushed Butterfinger.
- Top with whipped cream if desired and serve chilled.
Notes
For best results, use a food processor for finely crushed graham crackers. Optionally add melted chocolate to the filling for a richer flavor or swap crushed candy bars for variety.