Description
Irresistible mini pies featuring a buttery crust, rich caramel filling, crunchy Butterfinger pieces, and a drizzle of chocolate for the perfect bite-sized dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup caramel sauce, homemade or store-bought
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars
- 1/4 cup chocolate chips, melted for drizzle
- Whipped cream for topping (optional)
Instructions
1. Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom and up the sides of a greased 12-cup mini muffin tin, forming small crusts.
- Bake crusts at 350°F (175°C) for 8 minutes. Remove from oven and let cool completely.
- In a medium bowl, beat cream cheese until smooth. Gradually add caramel sauce, heavy cream, and vanilla extract, mixing until well combined.
- Fold in crushed Butterfinger pieces until evenly distributed.
- Spoon the filling into each cooled crust, dividing evenly. Smooth the tops with a spatula.
- Refrigerate pies for at least 2 hours, or until set.
- Once set, drizzle with melted chocolate and top with additional whipped cream and Butterfinger pieces if desired.
Notes
You can customize the seasonings to taste. For a less sweet version, reduce caramel sauce by 2 tablespoons.