Butterfinger Caramel Crunch Mini Pies 🍫

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🥧 Butterfinger Caramel Crunch Mini Pies 🍫

🧈 Ingredients

For the Crust:

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

½ cup granulated sugar

For the Filling:

1 cup thick caramel sauce (store-bought or homemade)

1 cup crushed Butterfinger candy bars (about 4–5 standard bars)

For the Topping:

1 cup heavy cream, chilled

1 tablespoon powdered sugar

1 teaspoon pure vanilla extract

1 cup dark chocolate chips, melted

½ cup chopped Butterfinger pieces (for garnish)

🍮 Instructions

  1. Prepare the Crust:
    Preheat your oven to 350°F (175°C) and lightly grease a 12-cup mini tart or muffin pan with non-stick spray or butter.
    In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand and clumps when pressed together.
  2. Form and Bake the Shells:
    Scoop about 2 tablespoons of the crumb mixture into each cup and press it firmly along the bottom and sides to form a compact crust. Use the back of a spoon or a small measuring cup to make them even.
    Bake for 10 minutes, until the crusts are lightly golden and fragrant. Remove from the oven and allow them to cool completely in the pan on a wire rack.
  3. Add the Caramel and Candy Layer:
    Once the crusts are cooled, spoon 1–2 teaspoons of caramel sauce into each shell, spreading gently to coat the base. Sprinkle crushed Butterfinger pieces evenly over the caramel for a crunchy, nutty layer.
  4. Make the Whipped Cream:
    In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until stiff peaks form — about 2–3 minutes. Be careful not to over-whip.
  5. Assemble the Mini Pies:
    Spoon or pipe the whipped cream over the caramel layer, forming a smooth dome. Drizzle the melted dark chocolate over each mini pie using a spoon or piping bag.
  6. Finish with a Crunchy Topping:
    Immediately sprinkle chopped Butterfinger pieces on top before the chocolate sets for an extra layer of texture and flavor.
  7. Chill and Serve:
    Refrigerate the mini pies for at least 1 hour to allow the layers to firm and flavors to meld. Serve chilled, and enjoy the perfect harmony of caramel, chocolate, and Butterfinger crunch in every bite.

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