Butterfinger Caramel Crunch Mini Pies
Indulge in these delicious mini pies featuring a buttery graham cracker crust and a creamy filling enriched with Butterfinger candy bars, perfect for gatherings and easy to prepare.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling
- 1 package cream cheese, softened (8 oz)
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup Butterfinger candy bars, crushed
For topping
- 1/4 cup Butterfinger candy bars, crushed for topping
- 1/4 cup caramel sauce for topping
- Whipped cream for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease each cup.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbs are evenly coated.
- Press about 2 tablespoons of the mixture into the bottom of each muffin cup to form crusts.
- Bake crusts for 5-7 minutes until golden; remove and let cool completely.
Filling
- In a separate bowl, beat cream cheese, caramel sauce, powdered sugar, and vanilla extract until smooth.
- Gently fold in the crushed Butterfinger candy bars.
Assembly
- Spoon the filling into the cooled crusts, distributing evenly.
- Refrigerate mini pies for at least 2 hours until set.
- Before serving, drizzle with caramel sauce, sprinkle with crushed Butterfinger, and top with whipped cream if desired.
Notes
Be sure to let cream cheese soften at room temperature for smoother mixing. For a chocolatey crust, substitute with chocolate graham crackers. You can experiment with various candy toppings.