Butterfinger Caramel Crunch Mini Pies
Irresistible mini pies filled with sweet caramel, rich cream cheese, and crunchy Butterfinger candy bars, housed in a buttery graham cracker crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the filling
- 1 package (8 oz) cream cheese, softened
- 0.5 cups caramel sauce
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cups Butterfinger candy bars, crushed
For topping
- 0.25 cups Butterfinger candy bars, crushed for topping
- 0.25 cups caramel sauce for topping
- to taste whipped cream for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing each cup lightly.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until moist and evenly coated.
- Press about 2 tablespoons of the crumb mixture firmly into the bottom of each muffin cup.
- Bake the crusts for 5-7 minutes until slightly golden. Remove from the oven and allow to cool completely.
Filling
- In a separate bowl, beat together the softened cream cheese, caramel sauce, powdered sugar, and vanilla extract until smooth.
- Gently fold in the crushed Butterfinger candy bars.
- Spoon the filling into the cooled crusts, distributing it evenly.
- Refrigerate for at least 2 hours, or until set.
Serving
- Before serving, drizzle each mini pie with caramel sauce and sprinkle with additional crushed Butterfinger candy bars. Add whipped cream on top, if desired.
Notes
These mini pies can be stored in the refrigerator for up to three days. They can also be frozen after wrapping in plastic wrap.