Go Back

Butterfinger Caramel Crunch Mini Pies

Delightful mini pies that combine creamy caramel, cream cheese, and the iconic crunch of Butterfinger candy bars for a perfect balance of flavor and texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 2 hours 7 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Their crisp texture adds a delicious crunch to the crust.
  • 0.25 cups granulated sugar Sweetens the crust perfectly.
  • 0.5 cups unsalted butter, melted Provides richness and helps bind the crust together.
For the filling
  • 1 package cream cheese, softened (8 oz) Ensures a creamy filling that melts in your mouth.
  • 0.5 cups caramel sauce Adds luxurious sweetness, making each bite decadent.
  • 0.5 cups powdered sugar Lightens the filling and enhances its sweetness.
  • 1 teaspoon vanilla extract A warm note that elevates the overall flavor profile.
  • 0.5 cups Butterfinger candy bars, crushed The star ingredient, providing that beloved peanut buttery crunch.
For topping
  • 0.25 cups Butterfinger candy bars, crushed An extra sprinkle of joy to finish your pies.
  • 0.25 cups caramel sauce A rich drizzle to enhance visual appeal and taste.
  • Whipped cream for garnish (optional) A light touch that makes these mini pies even more delightful.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup.
  2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted unsalted butter until the crumbs are evenly coated.
  3. Press about 2 tablespoons of this crumb mixture into the bottom of each muffin cup to create the crust.
  4. Bake the crusts in your preheated oven for 5-7 minutes, or until they turn slightly golden. Once baked, remove the crusts from the oven and let them cool completely.
Filling Preparation
  1. In a separate bowl, beat together the softened cream cheese, caramel sauce, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
  2. Gently fold in the crushed Butterfinger candy bars, being careful not to break them up too much.
  3. Spoon the filling into the cooled crusts, making sure to evenly distribute the mixture across all mini pies.
  4. Refrigerate the mini pies for at least 2 hours or until they are set.
Serving
  1. Before serving, drizzle each mini pie with caramel sauce and sprinkle with extra crushed Butterfinger candy bars.
  2. If desired, top with a dollop of whipped cream and serve chilled.

Notes

Use room temperature cream cheese for a smooth filling. For a chocolatey twist, add cocoa powder to the graham cracker crust. Experiment with other crushed candy bars like Snickers or Reese's for unique flavors.