Description
Irresistible mini pies filled with a creamy caramel and peanut butter crunch, topped with crushed Butterfinger pieces. Perfect for a quick and indulgent dessert.
Ingredients
Scale
For the Crust:
- 1 package (2 crusts) refrigerated pie crusts, softened
- 1/2 cup creamy peanut butter
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cup crushed Butterfinger bars (about 4 fun-size bars)
- 1/2 cup heavy cream, whipped to soft peaks
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Additional crushed Butterfinger for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Unroll pie crusts and cut out 12 circles using a 3-inch cookie cutter. Press each circle into a mini muffin tin, forming cups. Prick bottoms with fork.
- Bake crusts for 8-10 minutes until lightly golden. Let cool completely in pan.
- In a small bowl, mix peanut butter with caramel sauce until smooth. Set aside.
- In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble: Spoon a small amount of peanut butter caramel mixture into each cooled crust. Top with about 1 tablespoon of crushed Butterfinger. Add a dollop of whipped cream, then sprinkle more crushed Butterfinger on top.
- Refrigerate for at least 30 minutes before serving to set. Enjoy chilled.
Notes
You can customize the seasonings to taste. For extra crunch, you can add a layer of chopped roasted peanuts.