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Butterfinger Caramel Crunch Mini Pies Recipe
Ingredients
For the Crust (if not using premade mini shells):
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1 ½ cups graham cracker crumbs (or crushed Oreos for a chocolate twist)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
(Or use 12 premade mini graham cracker or Oreo pie crusts for a shortcut.)
For the Filling:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 cup creamy peanut butter
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1 tsp vanilla extract
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1 (8 oz) container whipped topping (Cool Whip), thawed
For the Layers & Topping:
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1 cup caramel sauce (store-bought or homemade)
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6 full-size Butterfinger candy bars, crushed (reserve some for topping)
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Extra whipped topping (optional)
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Chocolate syrup drizzle (optional)
Instructions
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Make the Crust (skip if using premade mini shells):
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Mix graham cracker crumbs, sugar, and melted butter until evenly coated.
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Press firmly into the bottoms of 12 lined muffin tins (or mini pie pans). Chill for 10 minutes to set.
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Prepare the Filling:
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Beat cream cheese, powdered sugar, peanut butter, and vanilla together until smooth.
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Gently fold in whipped topping until light and fluffy.
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Assemble the Mini Pies:
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Spoon a small layer of crushed Butterfingers into each crust.
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Add a tablespoon of caramel sauce over the candy layer.
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Fill with the peanut butter cheesecake mixture, smoothing the tops.
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Finish & Chill:
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Drizzle more caramel sauce on top, sprinkle with crushed Butterfingers, and (optional) add a swirl of whipped topping.
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Chill for at least 2 hours before serving to allow flavors to set.
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Serve & Enjoy:
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Before serving, add a final drizzle of caramel and chocolate syrup for a bakery-style look.
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Tips & Variations
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Use mini Oreo crusts for a richer chocolate version.
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Swap Butterfingers for Snickers, Reese’s, or Twix for fun variations.
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Make ahead! These mini pies store well in the fridge for up to 3 days.
✨ These Butterfinger Caramel Crunch Mini Pies are the ultimate bite-sized dessert: sweet, creamy, crunchy, and packed with peanut butter-caramel-chocolate goodness!
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