Irresistible Butterfinger Caramel Crunch Mini Pies
Ingredients:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
½ cup granulated sugar
1 cup caramel sauce
1 cup crushed Butterfinger candy bars
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 cup dark chocolate chips
½ cup chopped Butterfinger candy bars
Directions:
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottoms and up the sides of mini tart pans. Bake for 10 minutes until golden and firm. Let the crusts cool completely.
Spoon a generous layer of caramel sauce over each cooled crust, then sprinkle with crushed Butterfinger candy bars.
In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream over the caramel and Butterfinger layers.
Melt the dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Drizzle the melted chocolate over each mini pie.
Sprinkle chopped Butterfinger candy bars on top for extra crunch and decoration.
Chill the mini pies in the refrigerator for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 430 kcal | Servings: 8 mini pies
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