Description
Delight in these Butterfinger Caramel Crunch Mini Pies, featuring a crunchy graham cracker crust, creamy caramel-infused cream cheese filling, and loaded with buttery, crunchy Butterfinger candy pieces. Perfect as a no-bake dessert that’s easy to prepare and sure to satisfy candy bar lovers with every bite.
Ingredients
Scale
Crust
- 1 cup crushed Butterfinger candy bars (about 4 fun-size bars)
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
Filling
- 1 (8-ounce) package cream cheese (softened)
- ½ cup caramel sauce (plus extra for drizzling)
- 1 cup whipped topping (plus extra for garnish)
- Pinch of salt
- Mini Butterfinger pieces for topping
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture has the texture of wet sand. Press this mixture firmly into a muffin tin lined with cupcake liners to form the base of your mini pies. Bake for 5 to 6 minutes, then remove from the oven and allow to cool completely.
- Make the filling: In a clean bowl, beat the softened cream cheese until smooth and creamy. Add the caramel sauce and a pinch of salt, then continue beating until the mixture is fully combined and creamy.
- Combine whipped topping and Butterfinger pieces: Gently fold the whipped topping into the cream cheese mixture until fully incorporated. Stir in half of the crushed Butterfinger candy pieces to add a crunchy texture throughout the filling.
- Assemble the pies: Spoon the filling evenly over the cooled crusts in the muffin tin. Smooth out the tops and refrigerate the mini pies for at least 2 hours, or until the filling is set.
- Garnish and serve: Before serving, top each mini pie with the remaining crushed Butterfinger pieces, a dollop of whipped topping, and a generous drizzle of caramel sauce. Enjoy chilled.
Notes
- You can prepare these mini pies up to one day in advance and keep them refrigerated to maintain freshness.
- For easy release, use silicone muffin liners instead of paper ones.
- If you prefer a no-bake version, skip baking the crust and simply freeze it for 15 minutes to help it firm up before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: No-Bake (with optional baking for crust)
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
