🍫 Butterfinger Caramel Mini Pies 🥧
Ingredients
For the crust:
1½ cups finely ground graham cracker crumbs
6 tbsp unsalted butter, melted
½ cup granulated sugar
For the filling:
1 cup quality caramel sauce (store-bought or homemade)
1 cup crushed Butterfinger candy bars (about 4–5 standard bars)
For the topping:
1 cup cold heavy cream
1 tbsp powdered sugar
1 tsp pure vanilla extract
1 cup dark chocolate chips (or milk chocolate, if preferred)
½ cup additional chopped Butterfinger pieces, for garnish
Instructions
Prep and bake the crust: Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles damp sand. Divide evenly among 12 greased or lined muffin cups (standard size), pressing firmly into the bottom and slightly up the sides using the back of a spoon or a small measuring cup. Bake for 8–10 minutes until lightly golden. Cool completely in the pan.
Layer the caramel and crunch: Spoon about 1–1½ tsp of caramel sauce into each cooled crust, spreading gently to cover the base. Sprinkle a generous pinch of crushed Butterfinger over the caramel, lightly pressing down so it adheres.
Add the chocolate layer: Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Carefully drizzle or spread a thin layer of melted chocolate over the Butterfinger-caramel layer in each cup.
Chill to set: Refrigerate the mini pies for at least 1 hour to allow the chocolate and caramel to firm up.
Whip the cream: Just before serving, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
Finish and serve: Top each chilled mini pie with a dollop of whipped cream and a sprinkle of chopped Butterfinger for extra crunch and visual flair.
Prep Time: 20 minutes | Bake Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 30 minutes
Servings: 12 mini pies | Calories per serving: ~320 kcal
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